GLUTEN FREE BERRY GRANOLA TART

Spring is finally here and I couldn’t be more excited. As soon as the new season hits, all I can think about is adding fresh spring fruits and vegetables back into my diet. The warmer weather also means enjoying meals outside. I created this fruit tart using our Maple Walnut Probiotic and added dates and peanut butter to form the crust. Topped with Greek Yogurt, fresh fruit, a drizzle of honey and some mint. This tart is easy to make and deliciously fresh! Prep it for a weekend brunch or save it for an upcoming occasion like Mother’s Day!

ingredients 2 cups Purely Elizabeth Maple Walnut Probiotic Granola 8 tablespoons peanut butter 16 dates, pitted 1 cup yogurt (I used Fage 2% Fat Greek Yogurt) Fresh Fruit to top Fresh Mint/Basil Drizzle of Honey instructions In a food processor, combine granola, peanut butter and dates. Blend crust ingredients until a crumbly paste is formed (so it can stick together). Press the mixture into a tart pan. Freeze tart crust for 1-2 hours. Remove from refrigerator when firm and top with yogurt, fruit, mint and honey. Store in refrigerator until serving.
April 01, 2019 — Elizabeth