Lemon Yogurt Makes a Light and Flavorful Tart

A delightfully light and tasty dessert is a lemon yogurt tart. I made these tarts with both a lemon mousse yogurt and also a plain lemon yogurt to see which I would like better. I liked the tart filled with lemon mousse yogurt better. The lemon mousse yogurt is fluffy, light and has a texture that allows it to be mounded in the tart shell.

To make these dessert tarts I filled the mini graham tart shell with the yogurt, mounding the yogurt and then placed fresh fruit on top. I topped the lemon mousse yogurt with fresh black raspberries and the plain lemon yogurt with a strawberry that was sliced and arranged in a fan like shape.

I discovered that the lemon mousse yogurt only needed to be refrigerated after being placed in the tart shell while the plain lemon yogurt needed to be placed in the freezer to keep its shape.

Ingredients:

1 package of Keebler Mini Ready Crust, Graham, 3 inch, 6 count

1 container of lemon yogurt for each tart, mousse style or plain

Fresh fruit for topping (black raspberries and strawberries are pictured)

Directions:

Remove one graham tart shell for each serving. Fill the tart shell with the desired yogurt mounding the yogurt in the tart shell. Top the yogurt with the fresh fruit for a decorative and tasty dessert.

These tarts may be prepared in advance and refrigerated or placed in the freezer until serving time. Remove frozen tarts approximately five to ten minutes before serving so that the tarts may thaw.

The tartness of the lemon yogurt is balanced by the sweetness of the graham cracker crust. The fruit may be sweet like the strawberry or tart like the black raspberries according to your desired taste and availability of the fruit in season.

I think you will find that this is an easily prepared dessert. The time to prepare the tarts is minimal as you arrange the yogurt in the purchased shell and place the fruit on top. Yet the presentation and taste is memorable. The tarts may become a family favorite.