dessert > Berry basket yogurt tarts

This delicious yogurt filled tarts are the answer to a healthy sugar-free dessert.

Shopping LIST:

 

200g ground almonds, 100g dates (finely chopped), 20g coconut oil (melted), 1tbsp wheat bran, oat drink.

 

5tbsp Greek style yogurt (10% fat), raspberries, blueberries or any other berry.

Method:

• Preheat oven to 140°C fan. Line bases and sides of 5-hole muffin pan with baking paper.

 

• Combine 200g ground almonds, 100g dates (finely chopped), 20g coconut oil (melted), 1tbsp wheat bran and enough oat drink until mixture forms a coarse paste and clumps together.

 

• Press the nut mixture firmly over base and side of each muffin’s pan hole. Bake for 20 minutes or until browned lightly; cool.

 

• Carefully remove tart cases; place on a large plate. Refrigerate for 2 hours or overnight until set.

 

• Add 1tbsp Greek style yogurt (10% fat) to each tart case. Serve tarts topped with raspberries and blueberries, or any other berry.

 

DO-AHEAD:Tarts can be made a day ahead; keep in the fridge and fill them with yogurt and decorate with berries just before serving.

"enjoy it!"