Gluten Free OREO Lemon-Berry Tart

Name: Gluten Free OREO Lemon-Berry Tart
Prep time: 30 min
Total time: 110 min
Yield: 12
Ingredients: 25 Gluten Free OREO Cookies, divided; ¼ cup butter, melted; 1 cup blackberries, divided; 1 pkg. Neufchatel cheese, softened; ¼ cup sugar; 1 container blackberry nonfat Greek yogurt; 2 tsp. lemon zest, divided; 1¼ cups frozen lite whipped topping, divided; ½ cup blueberries

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:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

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 yogurt
2 tsp. lemon zest, divided
1¼ cups thawed frozen lite whipped topping, divided
½ cup blueberries

Directions

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.