Prepared with a no-bake oat crust, these mini fruity frozen yogurt tarts can be served any time of the day.
Ingredients
1 cup iÖGO Frozen Yogurt Blueberry Swirl Tub
⅓ cup chopped walnuts
¼ cup packed pitted dates
1 tbsp coconut oil, melted
1 tbsp liquid honey
½ cup large-flake (old-fashioned) rolled oats
4 strawberries
12 blueberries
4 green grapes
4 blackberries
Ingredients
1 cup iÖGO Frozen Yogurt Blueberry Swirl Tub
⅓ cup chopped walnuts
¼ cup packed pitted dates
1 tbsp coconut oil, melted
1 tbsp liquid honey
½ cup large-flake (old-fashioned) rolled oats
4 strawberries
12 blueberries
4 green grapes
4 blackberries
Directions
1 In food processor, blend walnuts, dates, coconut oil and honey until nuts are finely ground and mixture comes together. Add rolled oats; pulse until combined.
2 Divide 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.
3 To serve, remove tart crusts from muffin cups. Fill each with 1/4 cup (60 mL) frozen yogurt. Top with strawberries, blueberries, grapes and blackberries.