# Gluten Free OREO Lemon-Berry Tart

Source: https://www.oreo.com/recipe/gluten-free-oreo-lemon-berry-tart-422241

Servings: 12 · Total time: 1h 50min

This gluten free lemon and berry tart is such a delicious dessert that your guests won't feel like they're giving anything up when they enjoy a slice.

## 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 yogurt
- 2 tsp. lemon zest, divided
- 1¼ cups thawed frozen lite whipped topping, divided
- ½ cup blueberries

## Directions

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. Refrigerate 20 min.
3. Blend 1/2 cup blackberries in blender until smooth; set aside.
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. Top with remaining whipped topping, berries and lemon zest.
6. Refrigerate 2 hours. Garnish with reserved cookie.

## Nutritional 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

## Tips

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