Ending the week with a delicious no-bake cherry yogurt tart.
My parents are actually in Vernon for the weekend. They drove all the way from New Brunswick to British Columbia to bring Shaun’s car (plus they got to enjoy a trip across Canada, just like we did!) and I must say, it’s nice to see familiar faces in Vernon.
Moving to a new city can feel lonely at times, despite being introverted and enjoying being alone most of the time. Going to work at the hospital 4 days a week is more than enough socialization for me… Hah! Plus I have Shaun to keep me company and we get to explore British Columbia together, which is more than I could ask for. It doesn’t stop me from missing my friends and family though.
So I have so many things planned for the next few days, including cherry picking, relaxing at Kalamalka beach, walking around Kelowna and enjoying some food and wine at local wineries with my parents.
Speaking of cherry picking, Shaun and I picked 10lbs of cherries last weekend (!!), so you can expect many cherry recipes over the next month, starting with this no-bake cherry yogurt tart.
The inspiration behind this tart came from a recipe from Half Baked Harvest. I adapted it using what I had on hand of course and omitted the honey to make it fruit-sweetened. I also added oats to the crust and used walnuts instead of pecans… The crust is the best part. I honestly have to stop myself from eating all of it before even making the tart.
The crust is then topped with plain Greek yogurt and lots of cherries. You get a delicious tart that’s high in protein, healthy fats and fiber!
A few things to note:
First, you can use vanilla Greek yogurt if plain yogurt is too tart for you. I find it balances well with the date-sweetened crust and fruit on top, but I know Shaun prefers a little more sweetness. For a vegan option, you could try coconut yogurt, although I haven’t tried it myself.
Second, you can use the fruit of your choice. Strawberries, raspberries and blackberries would be great too, but I used cherries and blueberries as I had a lot to use up. Plus they’re my favorites.
That’s it! No baking required, which is a big deal if, like us, you’re living in warm temperatures all summer. Just make this tart, keep it in the fridge and eat it as dessert, snack, breakfast… If you’re like me, you’ll want to eat this all day long.
A delicious cherry yogurt tart that's healthy enough for breakfast! Made with a date and nut tart and topped with Greek yogurt and fruit. Filled with fiber, protein and healthy fats, it's a perfect summer treat.
Make the crust: Add the oats and walnuts to a food processor and process until you get a coarse flour. Add the dates, vanilla and salt and process until the mixture sticks together when pressed. Add water as needed, one teaspoon at a time.
Press the crust to the bottom of a 6 inch tart pan with a removable bottom. Chill in the freezer for 10-15 minutes.
Remove the crust from the freezer and remove the bottom of the tart pan. Evenly spread the yogurt on the crust and top with fruit. Slice and serve.
Feel free to use fruit of choice. Strawberries, raspberries or blackberries would be great too!
For a vegan option, use vegan yogurt.
Plain Greek yogurt is tart, but is made a little sweeter with fruit and a date-sweetened crust. If you're looking for something sweeter, use sweetened vanilla Greek yogurt.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!