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Greek Yogurt and Cornflakes Tart

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  • Makes: 8 servings
  • Prep: 35 mins to
  • Chill: 4 hrs to 24 hrs
  • Bake: 8 mins 375°F

Greek Yogurt and Cornflakes Tart


Corn flake Crust


  1. Preheat oven to 350 degrees F. In a medium mixing bowl combine cornflakes, melted butter, and brown sugar. Press into the bottom and up the sides of a 14x5x1-inch or 11x8x1-inch fluted tart pan with removable bottom. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack.
  2. Meanwhile, in a 1-cup glass measure sprinkle gelatin over water; let stand several minutes to soften. Microcook on 100 percent power (high) for 20 seconds or until gelatin is dissolved, stirring twice. In a large bowl whisk together yogurt, milk, honey, and vanilla; whisk in dissolved gelatin. Pour mixture into prepared crust. Chill 4 to 24 hours.
  3. Peel oranges and very thinly slice. Remove and discard any seeds.
  4. Remove tart from pan; sprinkle any loose crust pieces on edges of tart. Arrange orange slices on tart. In a small saucepan, heat marmalade just until melted; brush or drizzle atop oranges. Cut crosswise to serve.

Nutrition Facts (Greek Yogurt and Cornflakes Tart)

    Per serving:
  • 298 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 34 mg chol.,
  • 224 mg sodium,
  • 42 g carb.,
  • 2 g fiber,
  • 27 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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