Mini Granola Frozen Yogurt Tarts
Prep Time
Cooking Mode
1 cup iÖGO Frozen Yogurt Blueberry Swirl Tub
1⁄3 cup chopped walnuts
1⁄4 cup packed pitted dates
1 tbsp coconut oil, melted
1 tbsp liquid honey
1⁄2 cup large-flake (old-fashioned) rolled oats
4 strawberries, halved
12 blueberries
4 green grapes, halved
4 blackberries
1 cup iÖGO Frozen Yogurt Blueberry Swirl Tub
1⁄3 cup chopped walnuts
1⁄4 cup packed pitted dates
1 tbsp coconut oil, melted
1 tbsp liquid honey
1⁄2 cup large-flake (old-fashioned) rolled oats
4 strawberries, halved
12 blueberries
4 green grapes, halved
4 blackberries
Directions
1In food processor, blend walnuts, dates, coconut oil and honey until nuts are finely ground and mixture comes together. Add rolled oats; pulse until combined.
2Divide mixture evenly among 4 lightly greased standard-size muffin cups. Press mixture evenly into bottom and up sides of each cup. Freeze for 1 to 2 hours or until firm and completely frozen.
3To serve, remove tart crusts from muffin cups. Fill each with 1/4 cup (60 mL) frozen yogurt. Top with strawberries, blueberries, grapes and blackberries.
Tips
1
Alternatively, press crust mixture into 3-inch (7.5 cm) tart pans with removable bottoms.
2
Substitute fruit as desired with seasonable options. Try chopped peaches, cherries, plums and raspberries.
3
Substitute walnuts with pecans, hazelnuts or almonds if preferred.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
