Berry Tart
  • 2/3cup rolled oats
  • 1/2cup unbleached organic flour
  • 1tablespoon suncant or organic flour
  • 1teaspoon cinnamon
  • 1/4teaspoon baking soda
  • 2tablespoons canola oil
  • 2-3tablespoons nonfat plain yogurt
  • 1- 1/2pints strawberries
  • 1/2cup all-fruit stawberry spread
  • 1/2teaspoon vanilla
  1. Preheat oven to 375°F. Coat a baking sheet with nonstick spray. For crust, combine oats, flour, sucanat or sugar, cinnamon, and baking soda in a medium bowl. Stir until blended. Stir in oil and 2 tablespoons yogurt to make a soft, somewhat sticky dough. Add remaining yogurt if dough is too stiff.
  2. Place dough on the prepared baking sheet and pat into a 10-inch circle. Place a 9-inch cake pan on the dough and trace around it with a sharp knife. With fingers, push up and pinch the dough around the outside of the circle to make a 9-inch circle with a rim 1/4-inch high. Bake for 15 minutes or until firm and golden. Cool. Using a spatula, gently ease crust onto a large, flat serving plate.
  3. Wash the strawberries and pat dry. Slice off stems. In a small microwavable bowl or saucepan, combine strawberry spread and vanilla. Microwave for 15 seconds or heat on stovetop until melted.
  4. Brush or dab a generous tablespoon of the spread evenly over the crust. Arrange strawberries, points up, evenly over the crust. Brush or dab the remaining spread evenly over the strawberries, including some spread between the strawberries to secure them. Refrigerate for at least 30 minutes or until the spread has jelled. Cut into wedges to serve.
Recipe Notes
Nutrition Facts
Berry Tart
Amount Per Serving
Calories 202
* Percent Daily Values are based on a 2000 calorie diet.

Calories: 202 % fat calories: 24 Fat: 6g (0g saturated) Cholesterol: 0mg  Carbohydrate: 36g  Protein: 3g