Several weeks ago I made a healthy version of sweet potato pie that had a crunchy oat crust and a delicious low sugar filling for our family's Thanksgiving feast. For people who love sweet potatoes (like me), that recipe was great. But I realized there are some people who like eating healthy, but dont want to eat potatoes for dessert. This recipe uses the same oat crust from my pie recipe, but offers many different ideas for delicious, healthy, non-potato fillings.
Makes 11-12 fruit tarts:
1 cup Rolled Oats (3/4 cup oat flour)
1/3 cup Fat Free Greek Yogurt
2-3 Frozen Bananas
- Peanut Butter
- Coca Powder
- Protein Powder
- Frozen Blueberries
- Frozen Strawberries
- Orange Zest
1.5 cups Fat Free Greek Yogurt
1/2 tsp. Vanilla Extract
- Crushed Nuts (hazelnuts would be good maybe)
- Coca Powder
- Protein Powder
- Coffee grinder
- Food processor
- Rolling pin
- Cup cake baking pan
- Baking mixers
Serving Size: 1 Tart
Fat: 0 g
Carbs: 11 g
Fiber: 1.1 g
Sugar: 4.2 g
Protein: 4 g
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: The Crust
Pre-heat your oven to 350 degrees F.
If you are using rolled oats instead of oat flour, make oat flour by grinding the oats in a coffee grinder.
Add the oat flour and greek yogurt into a food processor and combine until the dough balls up.
Place the dough on a floured surface (I just used whole wheat flour) and pinch off 10-12 little dough balls. Use a rolling pin to roll the dough out into little circles about 1/8 inch thick.
Spray your cupcake pans with some cooking spray and press a dough circle into each 'holder'. Bake at 350 degrees F for 15 - 20 minutes, or until the crusts have hardened and browned.
Step 2: The Filling
While the crusts are baking, make the filling!
Put the frozen bananas in the food processor with optional stevia. Whip them until they are ice-cream consistency.
If you plan on making multiple fillings, separate out the banana puré into bowls according to how many different fillings you want to make. The banana puré will act as the base for all fillings.
Now is the time to get creative! Make as many fillings as you want with combinations of ingredients like frozen fruit, coco powder or flavored protein powder, peanut butter, chopped nuts, or whatever healthy ingredients you want.
I made two types of fillings: chocolate peanut-butter banana, and blueberry banana.
Blend your fillings in a food processor and then spoon them into the crusts after they are baked and cooled. Store in the fridge until you are ready for the next step.
Step 3: The Toppings
Now, for the toppings!
In a bowl, whip the greek yogurt, vanilla, and optional stevia in a metal bowl until it's fluffy. Add coca or protein powder to flavor and color the yogurt if you want.
I made two batches, one regular vanilla for the blubbery tarts, and one with coco powder for the chocolate tarts.
Scope the mixture into a piping bag with a 'star' tip, and then pipe each of your fruit tarts. Sprinkle with coca powder, crushed nuts, or coconut.
Store in the fridge until ready to serve. Enjoy!
If you have any suggestions for other healthy fillings or toppings, please leave in the comments!