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Gluten Free OREO Lemon-Berry Tart

This gluten free lemon and berry tart is such a delicious dessert that your guests won't feel like they're giving anything up when they enjoy a slice.

Prep time

30 min

Total time

1 hr 50 min

Servings

Makes 12 servings.

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    Ingredients
    • 25 Gluten Free OREO Cookies, divided
    • 1/4 cup butter, melted
    • 1 cup blackberries, divided
    • 1 pkg. (8 oz.) Neufchatel cheese, softened
    • 1/4 cup sugar
    • 1 container (5.3 oz.) blackberry nonfat Greek-style yogurt
    • 2 tsp. lemon zest, divided
    • 1-1/4 cups thawed frozen lite whipped topping, divided
    • 1/2 cup blueberries
Preparation
  • Reserve 1 cookie for later use. Finely crush remaining cookies; mix with butter. Press onto bottom and up side of 9-1/2-inch tart pan.
  • Refrigerate 20 min.
  • Blend 1/2 cup blackberries in blender until smooth; set aside.
  • Beat Neufchatel and sugar in large bowl with mixer until well blended. Add yogurt, puréed blackberries and 1 tsp. lemon zest; mix well. Whisk in 1 cup whipped topping. Spoon into crust.
  • Top with remaining whipped topping, berries and lemon zest.
  • Refrigerate 2 hours. Garnish with reserved cookie.

Recipe Tips

Size-WiseAllow yourself both the time and attention to savor the flavor of this delicious tart.

Special ExtraGarnish with fresh mint leaves before serving.

422241
Calories 300
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 25mg
Sodium 240mg
Total Carbohydrate 37g
Dietary Fiber 2g
Total Sugars 23g
     Includes 20g Added Sugars
Protein 4g
Vitamin A 8% DV
Vitamin C 4% DV
Calcium 4% DV
Iron 6% DV
Potassium 2% DV
Vitamin D 0% DV

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