Pumpkin yogurt tart with walnut crust
This no-bake tart leans on a jarful of pumpkin spice yogurt for its filling, mixing it with cream cheese into something creamy and faintly sweet. The crust comes together in ten minutes, and the whole thing chills while you eat something else first, or just sit down. It's dessert, but the yogurt and nuts make it almost credible for dinner.
About 700 calories a serving, 23 g protein, 24 g carbohydrate, 60 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 ounces [115g] cream cheese
- 1 cup [120g] walnuts, chopped
From your shelf
- 1 jar [170g] pumpkin harvest crisp low-fat greek yogurt, pumpkin spice
Staples
- 3 tablespoons [40g] butter
- pinch salt
- Stir the jar of pumpkin spice yogurt together with 4 ounces of softened cream cheese until smooth, then set the filling aside.
- Melt 3 tablespoons of butter in a small pan over medium heat, then pour it over 1 cup of chopped walnuts in a bowl with a pinch of salt and toss to coat.
- Press the walnut mixture firmly into the base and sides of a six-inch tart pan or pie dish until it forms an even crust, then refrigerate.
- Spread the yogurt-cream cheese filling over the chilled crust and smooth the top with a spatula, then cover loosely and refrigerate for at least fifteen minutes before serving.
Note Swap the walnuts for pecans or almonds if you have them. The tart keeps, covered, in the fridge for two days. Serve with a strong black coffee or a glass of cold milk, or halve the recipe for one and eat it cold tomorrow morning.
On the label
CULTURED LOWFAT MILK, CANE SUGAR, PUMPKIN PUREE, WATER, WHEAT FLOUR, VEGETABLE OILS (PALM, PALM KERNEL), OATMEAL, TAPIOCA FLOUR, SKIM MILK, LEMON JUICE CONCENTRATE, BROWN SUGAR, CINNAMON, RAISIN PASTE, SALT, NATURAL FLAVORS, GUAR GUM, FRUIT PECTIN, MILK, BAKING SODA, NUTMEG, SOY LECITHIN, SUNFLOWER LECITHIN
Chobani, yogurt, serving 128 GRM, package 4.5 oz. Ingredients as printed on the label.
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Cooks as greek yogurt, pumpkin, seasoning. Half of it left? Use up the greek yogurt.