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Gluten Free OREO Lemon-Berry Tart

12 servings
Clock1h 50min Cook

Ingredient List

  • 25 Gluten Free OREO Cookies, divided
  • ¼ cup butter, melted
  • 1 cup blackberries, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • ¼ cup sugar
  • 1 container (5.3 oz.) blackberry nonfat Greek-style yogurt
  • 2 tsp. lemon zest, divided
  • 1¼ cups thawed frozen lite whipped topping, divided
  • ½ cup blueberries

Nutritional Information

Calories300
Total fat16g
Saturated fat8g
Trans fat0g
Cholesterol25mg
Sodium240mg
Total Carbohydrate37g
Dietary fiber2g
Total sugars23g
Added sugars20g
Protein4g
Vitamin D0% DV
Calcium4% DV
Iron6% DV
Potassium2% DV
  1. 1
    Reserve 1 cookie for later use. Finely crush remaining cookies; mix with butter. Press onto bottom and up side of 9-1/2-inch tart pan.
  2. 2
    Refrigerate 20 min.
  3. 3
    Blend 1/2 cup blackberries in blender until smooth; set aside.
  4. 4
    Beat Neufchatel and sugar in large bowl with mixer until well blended. Add yogurt, puréed blackberries and 1 tsp. lemon zest; mix well. Whisk in 1 cup whipped topping. Spoon into crust.
  5. 5
    Top with remaining whipped topping, berries and lemon zest.
  6. 6
    Refrigerate 2 hours. Garnish with reserved cookie.