Healthy Breakfast Tart

5 from 1 vote

Healthy Breakfast Tart has a gluten free crust made of nuts, then topped with non-fat yogurt and fresh fruits for a healthier breakfast with no refined sugar.

Course Breakfast

Cuisine American

Prep Time 30

Inactive Time 2

Total Time 2 30

Servings slices

Calories 302kcal

Author Lise Sullivan Ode

Ingredients

For the crust

1 ½ cups whole blanced almonds 210g
1 ½ cups walnuts 150g
1 ½ cups Medjool dates 220g
1 teaspoon pure vanilla extract

For the filling

1 envelope unflavored gelatin .25oz/7g
¼ cup boiling water
32 ounces vanilla non-fat Greek yogurt 907g
2 teaspoons clear imitation vanilla extract you can use pure vanilla extract but it will change the color

For the topping

Assorted fruit of your choice

Instructions

Spray an 11" round tart pan with removable bottom with non-stick cooking spray. Set aside.
Place nuts, dates and vanilla in a food processor. Pulse until a thick dough forms. Pour into prepared crust. With your fingers, press the crust down and up the sides of pan. Place in the refrigerator to chill while you prepare the filling.
In a small glass measuring cup, add gelatin and boiling water. Stir until completely dissolved. Set aside.
Add yogurt to a large mixing bowls. Whisk in the gelatin mixture until thoroughly combined. Add vanilla. Stir. Pour into prepared crust. Chill for at least 2 hours. Overnight preferred.
Top with an assortment of sliced fruit. Serve immediately. It is best the first day. Store covered up to 3 days.

Nutrition