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 time30 min
Total time1hr 50min
ServingsMakes 12 servings.
Ingredients
- 25 Gluten Free OREO Cookies, divided
- ¼ cup butter, melted
- 1 cup blackberries, divided
- 1 pkg. (8 oz.) Neufchatel cheese, softened
- ¼ cup sugar
- 1 container (5.3 oz.) blackberry nonfat Greek-style yogurt
- 2 tsp. lemon zest, divided
- 1¼ cups thawed frozen lite whipped topping, divided
- ½ 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-Wise
Allow yourself both the time and attention to savor the flavor of this delicious tart. - Special Extra
Garnish with fresh mint leaves before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 300 |
| % Daily Value* | |
| Total fat 16g | |
| Saturated fat 8g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 240mg | |
| Carbohydrate 37g | |
| Dietary fiber 2g | |
| Total sugars 23g | |
| Added sugars 20g | |
| Protein 4g | |
| Vitamin A | 8 %DV |
| Vitamin C | 4 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
