Fresh Berry Tartlet
with Banana-Yogurt Cream & Toasted Almond Crust
If you know about eating with your colors to obtain all of the various cancer and heart disease-fighting antioxidants that exist in different-colored foods, then you will know that deeply colored berries offer a mega dose of these mega-nutritious phenomena. Set on a creamy blend of banana and yogurt, and on a crust made from toasted almonds, this fresh tartlet is not only a sweet way to end the meal, but a truly healthy and nutritious one at that.
Yields approx 6 servings
Ingredients:
2 Tb. Medjool Dates, pitted, mashed to a smooth paste
3/8 c. Butter, unsalted, cut into small cubes
1/3 c. Coconut, toasted
3/4 c. Almonds, toasted, pulsed down to a fine ground meal
3/4 c. Almonds, toasted, pulsed to a course ground meal
1 Banana, ripe
1/2 c. Low-fat Yogurt, banana or vanilla flavored
1/2 pt. Blackberries
1/2 pt. Raspberries
1/2 pt. Blueberries
1/2 qt. Strawberries
1-1/2 c. Srawberries, topped and halved
4 Mint Sprigs
Optional: Low-fat Whipped Cream
Directions:
In a large mixing bowl, work the first set of ingredients together until they begin to stick.
Divide the mixture between small, individual, plastic wrap-lined tartlet tins and press into the shape of the tins. Cover and refrigerate until ready to serve. In a food processor, blend together the banana and yogurt into a smooth, creamy spread. Cover and chill until ready to serve.
Presentation:
Carefully un-mold the tart crusts onto individual serving plates. Spoon a layer of the banana cream into each of the tarts and top with an arrangement of the assorted berries. Garnish with mint and whipped cream, if using.
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