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Title: Berry Tart - Icelandic
Categories: Dessert Nobake
Yield: 8 Servings
| 1 | qt | Plain non fat yogurt |
| 1 | c | Graham cracker crumbs |
| (about 12 squares) | ||
| 5 | tb | Melted margarine |
| 1/4 | c | Cold water |
| 1 | Envelope unflavored | |
| Gelatin | ||
| 1/2 | c | All fruit blueberry |
| Or raspberry preserves | ||
| 2 | tb | Sugar |
| 1/4 | c | Heavy (whipping) cream |
| OPTIONAL | ||
| Fresh berries for garnish | ||
The day before you intend to make this dessert - fit a large cone shaped coffee filter into a large funnel. Place over a container to catch the liquid. Stir plain non fat yogurt, pour into the filter and refrigerate Yogurt will drain and thicken. Discard the liquid.
Lightly butter spring form pan. Combine graham cracker crumbs with melted margarine. Press mixture into bottom of spring form pan. Refrigerate for at least 30 minutes.
In a medium heat proof bowl, sprinkle gelatin on the cold water. Let stand for one minute.
In a small saucepan, or in microwave, heat preserves just to the boiling point. Stir into the softened gelatin mixture and stir until gelatin is dissolved.
Measure out 1 3/4 cup of the thickened yogurt (reserving the rest for another use) and whisk into gelatin mixture along with sugar. Whip the cream until it just holds peaks. Fold into yogurt gelatin mixture. Spread over the crumb crust. Refrigerate at least five hours.
Garnish with fresh berries
Columbia Flier April 11, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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