Key lime yogurt tart with graham crust
A no-bake tart built on the bright lime in your yogurt shelf. The crust sets quickly in the fridge while you whip the filling, and the whole thing comes together in minutes for a dessert that tastes like you tried harder than you did.
About 1360 calories a serving, 21 g protein, 174 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 5 full crackers graham crackers
- 1/2 cup heavy cream
From your shelf
- 1 container zero sugar key lime pie inspired yogurt, key lime (Chobani)
Staples
- 3 tablespoons butter
- pinch salt
- Crush 5 full graham crackers into fine crumbs and mix with 3 tablespoons melted butter and a pinch of salt. Press firmly into a 6-inch tart pan or the bottom of a small bowl, making it even on the bottom and up the sides. Refrigerate while you make the filling.
- Whip 1/2 cup heavy cream to soft peaks, then fold in the entire container of key lime yogurt in two additions until just combined. Do not overbeat.
- Spoon the filling into the crust, smooth the top, and refrigerate for at least 5 minutes until the crust firms up and the filling sets slightly.
Note Swap coconut or vanilla yogurt for the key lime if you need to. The tart keeps covered in the fridge for two days. Serve with fresh berries, or drizzle any extra filling onto ice cream.
On the label
ULTRA-FILTERED NONFAT MILK, WATER, SKIM MILK, ALLULOSE, CONTAINS 2% OR LESS OF: NATURAL FLAVORS, TAPIOCA FLOUR, CITRUS FIBER, GUAR GUM, SEA SALT, STEVIA LEAF EXTRACT (REB M), TURMERIC (FOR COLOR), VEGETABLE JUICE CONCENTRATE (FOR COLOR), MONK FRUIT EXTRACT, CITRIC ACID, ENZYME, CULTURES,, INCLUDES A DIETARILY INSIGNIFICANT AMOUNT OF SUGAR
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as yogurt, limes, sugar. Half of it left? Use up the yogurt.