Fresh Fruit Tart
The choice of fruit topping in this tart is yours. A mix of colors is fun; try red raspberries or strawberries, yellow peaches and a burst of green kiwi.
- 1 large egg white
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon butter, melted
- 1 tablespoon canola oil
- 1 1/2 cups low-fat vanilla yogurt
- 2 tablespoons orange juice
- 1 teaspoon unflavored gelatin
- 1/4 cup whipping cream
- 2 tablespoons confectioners' sugar
- 3 tablespoons apricot preserves, or red currant jelly, for glaze (optional)
- 4-5 cups fresh fruit, such as strawberries, raspberries, peaches and/or kiwis
- Place a fine-mesh stainless-steel sieve over a bowl and spoon in yogurt; place in the refrigerator to drain for 1 hour.
- To make crust: Preheat oven to 300°F. Coat a 10-inch tart pan with a removable bottom with cooking spray.
- Lightly beat egg white in a small mixing bowl. Add cracker crumbs, butter and oil; blend with a fork to thoroughly combine. Press the mixture evenly into the prepared tart pan, extending the crust 1 inch up the pan sides. Bake until the crust is dry and crisp to the touch, about 10 minutes. Cool on a wire rack.
- To make filling: Pour orange juice into a large heatproof bowl. Sprinkle gelatin over the surface and allow to soften for 2 minutes. Set the bowl in a skillet of simmering water and stir the orange juice to completely dissolve the gelatin. (Or use a microwave-safe bowl and heat in the microwave for about 25 seconds.) Beat cream and sugar to soft peaks in another bowl.
- Fold the drained yogurt into the gelatin mixture with a rubber spatula. Gently fold in the whipped cream. Pour the filling into the cooled tart shell and chill in refrigerator until partially set, 20 to 30 minutes.
- To assemble tart: If you plan to glaze the fruit, melt apricot preserves (or red currant jelly) in a small saucepan over low heat; if using preserves, strain through a fine sieve set over a small bowl. Set aside to cool slightly.
- Trim or slice fruits as necessary and arrange on the chilled filling. Brush the fruits with the apricot (or currant) glaze, if using. Return the tart to the refrigerator to chill until the filling has set completely, about 4 hours.
Per serving: 127 calories; 5 g fat (2 g sat, 2 g mono); 10 mg cholesterol; 18 g carbohydrates; 3 g protein; 1 g fiber; 91 mg sodium; 169 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value).
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 fat
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more