Gluten Free OREO Lemon-Berry Tart

Time1h 50min
Makes12 servings

Ingredients

  • 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

Putting it together

  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.

Tips and Tricks

Size-Wise:Allow yourself both the time and attention to savor the flavor of this delicious tart.
Special Extra:Garnish with fresh mint leaves before serving.
Substitute:Prepare using a 9-inch pie plate. Or, use 9-inch tart pan with removable bottom. Remove tart from side of pan before serving.
Substitute:Prepare using blueberry nonfat Greek-style yogurt.

Nutrition Information

Calories:300
Total fat:16g
Saturated fat:8g
Trans fat:0g
Cholesterol:25mg
Sodium:240mg
Total Carbohydrate:37g
Dietary fiber:2g
Total sugars:23g
Added sugars:20g
Protein:4g
Vitamin D:0% DV
Calcium:4% DV
Iron:6% DV
Potassium:2% DV