Walnut crust is topped with a creamy strawberry-rhubarb filled and fresh sliced strawberries.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- 2 cups siggi’s Strawberry & Rhubarb 4% Whole-Milk Yogurt
- 2½ cups raw walnuts
- 2 tablespoons coconut oil
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon salt
- Cooking spray
- ⅓ cup strawberry jam
- ¼ teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons water
- 1½ teaspoons powdered gelatin
- 1 cup thinly sliced strawberries
Preheat oven to 350°F. In food processor, pulse walnuts into very fine crumbs. Add coconut oil, brown sugar, maple syrup and salt. Process until a dough forms, being careful not to overwork or the dough will be too sticky. Lightly coat 9½-inch tart pan with cooking spray. Press walnut mixture into the bottom and sides of the pan. Bake for 13 minutes until golden brown. Remove from oven and let cool.
Make filling: whisk together yogurt, strawberry jam, lemon zest, lemon juice and vanilla extract. Place water and gelatin in small microwave-safe bowl and let sit for 5 minutes. Microwave gelative on high for 15 seconds. Remove and stir until gelatin completely dissolves. Whisk hot gelatin into yogurt mixture. Pour yogurt-gelatin mixture into prepared walnut crust tart shell. Cover with plastic wrap and refrigerate for at least 6 hours. Cover with strawberries before serving. Serves 8.
Serving size: 1 slice
CALORIES 427; TOTAL FAT 32g; SAT. FAT 7g; CHOL. 12mg; SODIUM 168mg; CARB. 30g; FIBER 3g; SUGARS 24g; PROTEIN 12g