"Spring is nature's way of saying, 'Let's party!'" - Robin Williams

Since my yard is covered in snow and I can't offer a lovely spring photo, I thought I would share a Spring inspired recipe.  This one is from an old issue of Country Living Magazine.

                                   CEREAL TARTS WITH YOGURT AND FRESH FRUIT


                                  5 cups cornflakes
                                                             1 cup pecans
                                                             4 tablespoons unsalted butter, melted
                                                             6 tablespoons maple syrup
                                                             16 ounces plain yogurt
                                                             16 ounces vanilla yogurt
                                                            2- 2/3 cups fresh fruit

                                       Make the tart shells:  Preheat oven to 350 degrees F.  Place eight 4-inch round
                                       tart pans with removable bottoms on a baking sheet and set aside.  Place the
                                       cornflakes and pecans in the bowl of a food processor fitted with a metal blade
                                       and process until combined--about 10 short pulses.  Transfer the cereal mixture
                                       to a large bowl, drizzle with the melted butter, and toss to combine.  Stir in the
                                       maple syrup.  Evenly divide the cereal mixture among the tart pans and press
                                       along the bottoms and sides to form shells.  Bake for 10 minutes.  Transfer to a
                                       wire rack to cool.

                                       Assemble the tarts:  Remove the shells from the molds and transfer each to a
                                       serving plate.  Mix yogurts together and top each tart shell with 1/2 cup of
                                       yogurt and 1/3 cup fruit.  Serve immediately.


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