The Recipe (makes two 8" tarts):
Pie crusts (follow recipe here)
Filling:
- 300 mL fat free, plain greek yogurt
- 400 mL light, plain cream cheese
- 3/4 cup frozen cranberries
- 1/2 cup sugar
- 2 tbsp milk
- 2 tsp gelatin (powder)
- some water
Mix together yogurt, cream cheese, and milk until a smooth mixture forms. It's best to let the cream cheese come to room temperature so it softens before blending. You can also soften the cream cheese in the microwave using the defrost setting.
Melt and cook frozen cranberries in a pan. Pour some water on the bottom of the pan until the bottom is covered with a layer of water. Cook until cranberries pop and soften. Pour into blender and blend until an even mixture forms. Strain to remove large pieces of skin and seed. Return to pan, add sugar, stir to dissolve, and cook until thickened, like a syrup. Take off heat and stir in gelatin to dissolve. Add to cream cheese and yogurt mixture and stir to combine. Pour into prepared pie tins, and place in the refrigerator to set for at least 4 hours before serving.
Note: you can set aside some cream cheese and yogurt mixture to decorate the top if you like.
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| This is the yogurt I used. I also added the jam to the rest of the cranberry puree (it's only a small amount). |
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| Frozen cranberries. |
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| Mung bean potato biscuits baked into a tart crust |
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| Adding the filling |
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| Swirls for decoration |
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| You can also make it one colour. Texture after setting. |
