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.

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