Greek Yogurt Fruit Tart

This easy fruit tart has a creamy no-bake filling of Greek yogurt, cream cheese, a hint of almond, and no added sugars, over a gluten-free cashew crust.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 274 Calories

Ingredients

• ½ teaspoon almond extract
• cooking spray
• 1 (4 ounce) package cream cheese, softened
• 1 cup vanilla Greek yogurt
• ¼ teaspoon stevia powder
• ¼ cup blueberries, or to taste
• 15 Medjool dates
• 1 ½ cups unsalted raw cashews
• ⅓ cup sliced peaches, or to taste
• ⅓ cup sliced strawberries, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9-inch tart pan with cooking spray.

Step 2

Soak dates in a bowl of warm water until softened, about 10 minutes. Drain; chop dates in half and place in a food processor. Add cashews and pulse until a thick, moist 'dough' is formed and cashews are all broken up. Press dough evenly over the bottom and partly up the sides of the prepared pan to make the crust.

Step 3

Bake in the preheated oven until crust is set, about 10 minutes.

Step 4

Blend yogurt, cream cheese, almond extract, and stevia together in a bowl until smooth. Spread mixture on top of the baked crust. Decorate with peaches, strawberries, and blueberries.