It’s the new year and we’re trying to be at least a little good about what we eat. But I know a lot of diet research has shown that when we totally deny ourselves any kind of treat, we’re more likely to break down three days in and end up in the coat closet, scarfing down the package of Dark Chocolate Peppermint Jo-Jo’s we found hidden on the top shelf. Right? Guys? Anyone? Erm, me neither.
So. Dessert. In moderation. I can get behind that.
My original recipe for this fruit tart has a cream cheese frosting, which is really tasty. But I figured if we were going to healthify this up a little, we should swap it out for something a little better for you. So I switched it for some noosa yoghurt.
My husband loves noosa — it’s made here in Colorado (wahoo! Hello, my people!). How to describe it? It’s made from whole milk and is a combination of sweet and tart…and it’s a nice, thick yoghurt (yes. Spelled with an “h”. I know). If you like the thicker yogurts like Greek and Icelandic yogurt, definitely try noosa out (I’m not being paid for saying this, though I did get some samples to try. And I had to plan this recipe three different times because said free samples kept disappearing out of my fridge before I could use them. Seriously. I’ve now started writing my name on food again like I’m in college.)
So — protein-packed yoghurt. Fruit. I think we can make the argument that this is a pretty healthy dessert. Or breakfast, even. Good stuff.
If you don’t have noosa, you can substitute Greek yogurt in this recipe, too. I’m all about giving you options.
- 1 pkg (18 oz) refrigerated sugar cookie dough
- 1 container honey noosa yoghurt
- 3 c sliced fresh or frozen, thawed fruit (strawberries, bananas, peaches, or blueberries)
- 1/4 c apricot jam
- Preheat oven to 350 °
- Press cookie dough into a large circle to fit a pizza pan or baking stone.
- Bake 15-18 minutes, or until dough is a light golden brown.
- Spread noosa yoghurt evenly over the top of the cookie.
- Slice fruit and arrange on top.
- Heat apricot jam, and drizzle over the fruit.
- Chill at least 30 minutes.
- Cut into wedges or squares and serve.
- Makes 8-10 servings.
For more tasty recipes, try some of these:
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