Let's whip it up
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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.
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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.
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