Sunday, March 31, 2013

Happy Easter!

My aunt puts together a lovely Easter spread! I noshed on these pastries, melon, berries, stratas, and honeybaked ham all afternoon.
My recipe of the day wasn't exactly Easter-themed, but I felt like making mango something this morning. So I made a no-bake mango tart. As Justin said, "it's like key-lime pie, but with mango"!
Ingredients were:
-5 small almond biscotti (for crust)
-2 tbsp almond milk
-2 cups mango chunks
-5.3 oz container of mango greek yogurt
-2 tbsp lowfat cream cheese
-1 tsp honey
-1 tsp torani sugar-free vanilla syrup
First I blended the biscotti with almond milk in my food processor until it gelled together as pictured above.
Then I sprayed an 8x8" baking pan and spread the biscotti/milk mixture out to cover the bottom.
Then I blended the mango filling in the food processor (yogurt, cream cheese, mango chunks, vanilla syrup and honey).
Until it looked like so.
Then I poured it evenly into the baking pan and threw it in the freezer while I went out to celebrate Easter.
When I got home, the mango tart was frozen and ready for my taste test! I cut out squares, topped with whip cream, and dug in.
The rest are cut into pieces for easy storage in the freezer. I have a feeling they'll go fast.

1 comment:

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