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yogurt strawberry desserts

Fresh Strawberry Honey Tart with Yogurt Pastry

July 12, 2011

One of my favorite things about June and July is that fresh strawberries are in season, and they are absolutely delicious.  High in vitamin C, strawberries are naturally sweet and also contain potassium and iron as well.  We usually have a carton or two of fresh strawberries in our fridge for snacks and for breakfast smoothies and cereal, but I have to buy extra to make this Strawberry Honey Tart Recipe.  I can keep the calories to a minimum by using vegetable oil and non fat plain yogurt to make the pastry, and I avoid sugar by using honey instead.  The yogurt gives the pastry a tangy taste that pairs very well with the strawberries.  You can serve this tart plain or with a dollop of frozen vanilla yogurt. If you are serving this as a dessert for an elegant dinner, add 1 tsp of almond extract to the yogurt pastry, and garnish with fresh mint and slivered toasted almonds.

 

Ingredients:

1/3 cup honey

3 tbsps cornstarch

2 cups fresh strawberries, hulled

18 fresh strawberries, halved

1/2 cup water

2 tbsp fresh lemon juice

Icing or confectioners sugar

Ingredients for Yogurt Pastry:

1 cup all purpose flour

2 tbsp granulated sugar

1/2 tsp salt

1/4 cup vegetable oil

3 tbsp plain non fat yogurt

Method:

Begin by making your pastry.  Use a large bowl to combine the flour, sugar and salt.  Make a well in the middle of the ingredients, and pour in your oil and yogurt.  Stir until the dough forms a stiff ball.  Use the palm of your hand to flatten the ball a little, wrap it up in plastic wrap and chill in the refrigerator for half an hour.

Set your oven to 400 degrees Fahrenheit.  Use low fat cooking spray to spray a 9 inch tart pan.  Use a floured rolling pin to roll the chilled dough into an 11 inch circle, and place into your tart pan.  Pierce the pastry in four or five places with a fork.  Bake the tart shell for about 12 minutes – it should turn a golden color.  Cool on a wire cooling rack.

Use a small saucepan to measure in the honey and cornstarch. Turn heat to low.  Mix well, add  the 2 cups of fresh strawberries and mash them with a potato masher.  Add water and lemon juice and turn heat up to medium.  Simmer gently and stir constantly.  Keep simmering until the strawberry honey mixture has thickened,  then cool it completely.

Spread the cooled strawberry mixture into the cooled crust.  Arrange the halved berries over the filling.  Sprinkle with powdered sugar.

This recipe makes 8 servings with 204 calories each.  There are 34 carbs per serving, 2 grams of protein, 142 mgs of sodium, 7 grams of fat and 0 mgs of cholesterol.

Filed Under: Dessert Recipes, Uncategorized, Yogurt Tagged With: baking with yogurt, yogurt pastry, yogurt strawberry desserts

Strawberry and Yogurt Filled Pastry Desserts

June 25, 2011

Summertime is the perfect season to enjoy fresh fruit as part of a healthy dessert.  If you are entertaining or having a special dinner, try this easy and elegant dessert that uses sliced strawberries and creamy yogurt and pudding to lighten up the end of a hearty meal.  Strawberries are naturally sweet and an excellent source of vitamin C.  By using vanilla no-fat or low-fat yogurt to replace part of the whipping cream traditionally used in such recipes you can cut the fat content without sacrificing creaminess.

Ingredients:

1 sheet of frozen phyllo or puff pastry

1 package low-fat instant vanilla pudding

1 cup 1% milk

1 cup vanilla yogurt

2 pints fresh strawberries

3 tablespoons icing sugar

Method:

Take one sheet of frozen puff pastry from the package and thaw it on a plate. This takes about half an hour.  Do not unfold it.

Preheat oven to 400 degrees Fahrenheit.  On a wooden or glass (sterilize it first) cutting board or block, unfold the pastry carefully. Cut it into four strips of equal width of about 2 and 1/4 inches wide.  Use a pizza cutter sprayed with cooking spray for a sharp cut.  Cut each strip crosswise into 3 pieces.  Bake on an ungreased baking sheet for about 12 to 15 minutes, or until the pastry is puffed up and golden in color.  Remove the baking sheet from the oven, and place the sheet on a wire rack to cool.

While your pastry is cooling, use a medium mixing bowl to prepare your vanilla pudding according to the directions on the package.  ***Use one cup of 1 percent milk and 1 cup of vanilla yogurt in place of whatever liquid is called for.

Use a sharp serrated knife and halve the pastries horizontally as you would cut a hamburger bun or a dinner roll.  Wash and slice the strawberries. On 12 plates, place the bottom halves of the pastries.  Spoon 3 tablespoons of pudding onto the bottom halves, and then spoon the sliced strawberries over the pudding yogurt mixture.  Cover with the pastry tops and sift icing sugar over the whole dessert.  Garnish with a sprig of mint and serve immediately.  This recipe makes 12 servings, but you can refrigerate the puff pastry once it has been baked for about three days in an airtight container.

Filed Under: Dessert Recipes, Healthy Recipes, Vegetarian Recipes, Yogurt Tagged With: dessert recipes, light desserts, yogurt, yogurt strawberry desserts

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