Cereal Tarts With Yogurt And Fresh Fruit Recipes

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FRESH ORANGE AND YOGURT TART



Fresh Orange and Yogurt Tart image

The tangy taste of citrus is especially welcome in winter!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

1/2 cup raw almonds
1/4 cup granulated sugar
Coarse salt
1 cup all-purpose flour, (spooned and leveled)
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons powdered gelatin (from a 1/4-ounce packet)
1/2 cup half-and-half
1 1/2 cups plain Greek yogurt (2 percent)
1/4 cup packed light-brown sugar
3 medium navel oranges

Steps:

  • In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
  • Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
  • In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
  • With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.

Nutrition Facts : Calories 238 g, Fat 12 g, Fiber 2 g, Protein 7 g

CHEERIOS™ TARTS WITH YOGURT AND BERRIES



Cheerios™ Tarts with Yogurt and Berries image

Our whimsical tarts made with Cheerios, yogurt, raspberries and blackberries are a great afterschool or slumber party snack that can be ready in 30 minutes.

Provided by Cheri Liefeld

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 7

2 cups miniature marshmallows
2 teaspoons butter
1/2 teaspoon ground cinnamon
2 1/4 cups Cheerios™ cereal
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
12 fresh raspberries
12 fresh blackberries

Steps:

  • Spray 24 mini muffin cups with cooking spray. In large saucepan, heat marshmallows, butter and cinnamon over medium-low heat about 2 minutes, stirring constantly, until marshmallows are melted. Remove from heat. Add cereal; stir until well coated.
  • Spoon about 1 tablespoon cereal mixture into each muffin cup; press in bottoms and up sides of cups. Let stand until set.
  • Just before serving, remove tarts from muffin cups. Top each with a small spoonful of yogurt and 1 berry.

Nutrition Facts : ServingSize 1 Serving

CEREAL TARTS WITH YOGURT AND FRESH FRUIT



CEREAL TARTS WITH YOGURT AND FRESH FRUIT image

Categories     Fruit     Brunch     Bake     Yogurt

Yield 8 servings

Number Of Ingredients 7

5 cup(s)cornflakes
1 cup(s)pecans
4 strip(s)unsalted butter, melted
6 tablespoon(s)maple syrup
16 ounce(s)plain yogurt
16 ounce(s)vanilla yogurt
2 2/3 cup(s)fresh fruit

Steps:

  • 1. Make the tart shells: Preheat oven to 350°F. Place eight 4-inch round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in the bowl of a food processor fitted with a metal blade and process until combined -- about 10 short pulses. 2. Transfer the cereal mixture to a large bowl, drizzle with the melted butter, and toss to combine. Stir in the maple syrup. Evenly divide the cereal mixture among the tart pans and press along the bottoms and sides to form shells. Bake for 10 minutes. Transfer to a wire rack to cool. 3. Assemble the tarts: Remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.

CEREAL TARTS WITH YOGURT AND FRESH FRUIT



Cereal Tarts With Yogurt and Fresh Fruit image

Crushed cereal, almonds and maple syrup are pressed into individual tart pans and baked. then filled with yogurt and fresh fruit to make an elegant breakfast or brunch, even dessert! Adapted from Country Living magazine.

Provided by Sharon123

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

5 cups corn flakes
1 cup pecans
4 tablespoons unsalted butter, melted
6 tablespoons maple syrup
16 ounces plain yogurt
16 ounces vanilla yogurt
2 2/3 cups fresh fruit

Steps:

  • To make the tart shells:
  • Preheat oven to 350°F Place eight 4" round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in a food processor and process until combined, about 10 quick pulses. Transfer the cereal mixture to a large bowl, drizzle with the melted butter, and toss to combine. Stir in maple syrup. Evenly divide the cereal mixture among the tart pans and press along the bottoms and sides to form shells. Bake for 10 minutes. Transfer to a wire rack to cool.
  • To assemble the tarts:
  • Remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.

Nutrition Facts : Calories 319.4, Fat 19.5, SaturatedFat 7, Cholesterol 30.7, Sodium 183.6, Carbohydrate 32.7, Fiber 1.8, Sugar 17, Protein 6.6

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