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Low Fat Orange Yogurt Tart

Printable recipe



One 9-inch tart dish or pie pan
Making a crust
In a bowl , sift together:
  1/2 cup four
1/8 tsp. salt
Add and blend with a pastry blender until it has the grain of cornmeal to pea size:
  2 tbsp. brown sugar (packed)
1/4 cups butter or margarine
Add and blend:
  1/4 cup sliced almonds

Spread the flour mixture into the greased tart dish evenly with a knife. Cover it with a sheet of plastic wrapper and press the dough with a hand. Bake at 370°F for 12 min or until it is lightly brown.

 
Making orange yogurt filling
Mix in a bowl:
  3 cup yogurt,
1/3 cup sugar,
1 and 1/2 tsp. orange zest
1 tsp. orange extract . (Zest is only deeply colored part of the orange peel. Avoid the white part of the peel, which is bitter. Grated zest is more like paste after you collect it.)
Mix and set it aside:
  2 envelope Knox gelatin
1/4 cup water.
In a medium size pot, put together and heat to a boil:
  1/2 cup orange juice ( about 1 and 1/2 oranges) ,
3 tbsp. sugar
Remove from heat, add gelatin and water mixture to the hot orange juice. Stir well until gelatin dissolves. When the gelatin mixture is at room temperature, add to the yogurt mixture(1).
 

Pour on the cooled crust and set it in refrigerator for a few hours or until it sets.
 
Just before serving, decorate with mandarin oranges and whipping cream.


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