Fresh & Fruity Spring Recipe
No-Bake Greek Yogurt Fruit Tart
INGREDIENTS
• 15 pitted Medjool dates, soaked in warm water for 10 minutes
• 3/4 cup unsalted cashews
• 3/4 cup unsalted almonds
• 1 cup Greek yogurt (any avor)
• assorted sliced fresh fruit
INSTRUCTIONS
• optional for topping:
2 Tablespoons apricot preserves
Spray the bottom of a 9” pan (tart, pie or cake pan) with nonstick spray. Line with parchment paper. The parchment prevents the crust from sticking to the pan, and the nonstick spray helps keep the parchment in place as you press in the crust. Drain the dates and cut in half before using. In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up. The dough will be sticky. Press evenly into prepared pan and partly up the sides. Spread the yogurt on top of the crust. Decorate with fresh fruit. Brush preserves over fruit for a glossy nish. Slice and serve immediately or cover and refrigerate for up to 1 day before serving.
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