Frozen Yogurt Tartlettes

Simple frozen yogurt treats, lightly sweetened with honey and fresh berries...

I drew inspiration for this dessert from a similar recipe that included dried fruit and nuts (which I think would be great in the winter). But, since I'm currently on a summer fruit kick, I thought that these treats would be a cute way to showcase fresh raspberries.

The cupcake liners leave a pretty ruffle imprint around the yogurt cups that reminded me of fluted tart crusts...so I ended up calling them tartlettes. :o)



If you're looking for an alternative to the usual sugar-laden frozen desserts out there, this recipe is too easy not to try...

I mixed in two tablespoons of honey, but you can sweeten to taste.

Frozen Yogurt Tartlettes
makes 12

2 1/2 cups plain organic low-fat yogurt
2-3 tablespoons honey
1 teaspoon almond extract (or 1 tablespoon amaretto)
1 cup fresh raspberries
extra honey for drizzling


Line a 12-cup muffin tin with paper cupcake liners and set aside.

Gently rinse and dry the raspberries. Coarsely chop into bite-sized chunks.

Warm the honey in the microwave, for just a couple of seconds. Stir the honey into the yogurt until well incorporated, then mix in the almond extract.

Gently mix in the chopped berries, but reserve a few pieces for topping.

Divide the yogurt mixture evenly amongst the cupcake tins. Top off each cup with some of the reserved pieces of fruit.

Cover the tin with plastic wrap, then place in the freezer for about 1 1/2 - 2 hours, just until the yogurt is set.

Carefully remove the tartlettes from the cupcake liners.



Drizzle lightly with honey and serve immediately.

If you've frozen them longer than 2 hours, they may need a few minutes to thaw before serving.

Enjoy!! :o)