Personally, a double chocolate ganache cake just isn’t appealing to me during the spring and summer.
The thought of scarfing down a rich, gooey slice of chocolate cake when it’s 80°F out and I’m covered in a sheen of sweat doesn’t really make me warm and fuzzy inside. Well, it does, but not in the good warm in fuzzy way! The so-warm-and-fuzzy-I-better-get-to-a-trashcan way!
Of course, the heat doesn’t diminish my sweet tooth altogether! In fact, I tend to have even more of a sweet tooth come summer time, when the savory dishes like turkey and meatloaf are put away, and the watermelon, popsicles, and ice cream come out to play! (I can rhyme any time! ;))
But usually, in the spring and summer, I tend to gravitate towards cold sweets! As well as, more fruity flavors than the pumpkin, chocolate, and peppermint of the fall/winter. I also don’t usually like to eat huge portions of things, because come on people it’s swim suit season and hot & muggy out… Who wouldn’t want to keep things small & simple?
And don’t even get me started on how long your oven has to be on when making bread, pie, or cake!
Well, these skinny mini fruit tarts are the perfect combination of sweet, cold, and mini! They’re so easy to make (they basically take about 30 minutes max, including cooking time) and are the perfect refreshing treat for the days you want something sweet… but not super rich and chocolatey.
Plus, they’re 51 calories each (including the fruity toppings!) and the perfect color scheme for patriotic summer holidays! (Fourth of July, Bastille Day, etc.)
Simple? Check! Delicious? Check! Fruity? Check! Healthy? Check! Cold? Check!
Tell me the truth, would you really rather have that chocolate cake?
Skinny Mini Fruit Tarts
- 1 c old fashioned oats
- 1/4 c nonfat greek yogurt
- 3 tbs melted coconut oil
- 1 tbs stevia
- 1/3 c nonfat greek yogurt
- 1 tbs stevia (or to taste)
- 1/4 c blueberries
- 1/4 c sliced strawberries
Preheat oven to 350 °F and grease a mini muffin pan. In a large mixing bowl, cream greek yogurt, stevia, and coconut oil. Process oats in a blender or food processor until a flour-like consistency has been reached. Combine with the wet mixture and stir until doughy. Roll into 1 in balls and press into mini muffin tin for the pastry crusts. Bake for 16-18 minutes, or until golden. Remove from the oven and allow to cool.
Meanwhile, combine stevia and nonfat greek yogurt in a large bowl. Once pastry crusts are cool, remove from tin and fill with a scant tablespoon of yogurt. Top with berries. Serve immediately, or store in the refrigerator for up to 2 days. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 15 servings)
Each tart pastry, not including the fruit and yogurt, is 46 calories, 3 grams of fat, 4 carbs, and 1 gram of protein.