Yogurt Tarts - printer friendly copy

Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

Printer-friendly copy of a recipe at lancaster.unl.edu/food/ciq-yogurt.htm
Printer-friendly version at: lancaster.unl.edu/food/ciq-yogurt-tarts- printfriendly.htm

Cocoa-Berry Yogurt Tarts (Makes 6 servings Prep time: 10 minutes)

Recipe courtesy of 3-A-Day of Dairy (www.3aday.org) and provided by Jennifer Meyer, RD, LMNT, Program Director, Dairy Council of Nebraska.

1 1/2 cups low-fat vanilla yogurt
1 1/2 cups reduced-fat ricotta cheese
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
6 graham cracker tart shells
3/4 cup strawberries, sliced (raspberries or blueberries also can be used)

DIRECTIONS: Mix yogurt, ricotta, sugar and cocoa powder thoroughly with whisk until creamy. Spoon 1/6 mixture into each tart shell and top with sliced strawberries.

Nutritional Facts Per Serving: Calories: 260; Total Fat: 9 g; Saturated Fat: 3 g; Cholesterol: 20 mg; Sodium: 250 mg; Calcium: 20% Daily Value; Protein: 9 g; Carbohydrates: 37 g; Dietary Fiber: 3 g

ALICE'S TIPS:

This recipe also tastes delicious spooned directly into a serving dish and topped with berries. Dress it up for an elegant meal by serving it in a fancy glass!
If you have extra ricotta cheese after making this recipe, you can blend equal portions of ricotta cheese and yogurt in a blender or food processor until smooth to make a base for dips.

Special thanks to Jennifer Meyer, RD, LMNT, Program Director, Dairy Council of Nebraska, for her help with this recipe. For more yogurt recipes, visit www.3aday.org

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