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Gluten Free OREO Lemon-Berry Tart

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A8 %DV
Vitamin C4 %DV
Calcium4 %DV
Iron6 %DV
Potassium2 %DV
Vitamin D0 %DV

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