Preheat oven to 325 degrees. Spray 12 (2-1/2-inch) nonstick muffin cups with nonstick spray; set aside.
These tarts have a granola crust filled with a sweet lemon cream cheese, and even better, are topped with fresh berries!
Servings and Ingredients
|1 (11-oz.) bag Hy-Vee Oats & Honey protein granola|
|½ c. Hy-Vee sweetened shredded coconut, toasted|
|½ c. Hy-Vee honey, divided|
|¼ c. Hy-Vee salted butter, cut up|
|1 Hy-Vee large egg white|
|1 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 (6-oz.) container Hy-Vee lemon low-fat yogurt|
|1 tsp. lemon zest|
|2 tsp. fresh lemon juice|
|Mixed Driscoll's berries|
|Fresh mint, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- 12 cup muffin pan
- Food processor
- Microwave-safe bowl
- Electric mixer
For crusts, place granola and coconut in a food processor. Cover; process until coarsely ground. Transfer to a bowl; set aside. Combine ¼ cup honey and butter in a microwave-safe bowl. Microwave on HIGH for 30 seconds or until melted; cool slightly. Whisk in egg white. Add to granola mixture; stir to combine.
Press 2 tablespoons granola mixture in bottoms and up sides of prepared muffin cups. Bake for 14 to 16 minutes or until set. Cool completely in muffin cups.
For filling, beat cream cheese with an electric mixer 30 seconds. Add yogurt, lemon zest and juice, and remaining ¼ cup honey; beat until smooth. Spoon mixture evenly into each cooled crust. Cover; chill. Top with berries.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 110mg
- Total Carbohydrates: 34g
- Protein: 5g
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