Orange Cranberry Tart
Recipe courtesy of Judy Barbe at livebest.info.
Just the right combination of tart, crunch, and creamy with a hint of sweetness. This delicious tart is perfect for a holiday breakfast treat or after dinner dessert. The egg-thickened yogurt is packed with protein. Cranberries are loaded with nutritious vitamins and antioxidants, which support a healthy heart, blood sugar, and reduce inflammation.
Ingredients:
- 3 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1/2 cup walnuts, coarsely chopped
- 2 1/2 cups crumbled Corn Flakes, approximately 3 cups before crumbling
- Pie Filling
- 2 eggs
- 1/2 teaspoon grated orange zest
- juice of 1 orange
- 2 cups plain or vanilla yogurt
- Cranberry topping
- 1 12-ounce package fresh cranberries
- 1 cup water
- 3/4 cup sugar
- 1/2 teaspoon cinnamon or 1 cinnamon stick
- 1/2 teaspoon ground ginger
- pinch of cloves or 3 whole cloves
- 2 star anise, optional
- 2 whole allspice, optional
Instructions:
- Heat oven to 375°F.
- In a medium mixing bowl, combine melted butter, brown sugar, walnuts, and Corn Flakes. Press into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Make sure the bottom crust is patted down to fill holes in the bottom. Place on a baking sheet, bake 10 minutes, until golden brown. Cool on wire rack.
- Meanwhile, in a separate bowl, stir eggs with a fork or whisk until they are thoroughly mixed. Add yogurt, orange zest and juice, stir to combine. Pour into cooled crust. Bake 25-30 minutes. Allow to cool. Refrigerate at least one hour. Can be refrigerated overnight before topping with cranberries. Though like cereal and milk, the longer it sits, the less crispy.
- In a medium sauce pan, add cranberries, sugar, water and spices. Cook over medium heat, until mixture comes to boil, stirring occasionally, Reduce heat to low and cook 10 minutes, stirring occasionally. Remove from heat. Allow to cool. Remove whole spices. Refrigerate until ready to assemble pie.
- Just before serving, top pie with cranberries. You may have leftover cranberries.
Cookie Dough Hummus
Recipe courtesy of Chrissy Carroll at snackinginsneakers.com.
This is not your ordinary hummus! While still made from chickpeas, this tasty treat mixes in maple syrup, nut butter of your choice, and chocolate chunks for a healthy dessert guaranteed to satisfy the most discerning sweet tooth. Lower sugar content (compared to actual cookie dough), along with a healthy blend of fiber, protein, and appetite-curbing fat makes this a holiday dessert you can feel good about eating.
Ingredients:
For the cookie dough hummus:
- 15 ounce can of chickpeas, drained and rinsed
- 1/4 cup pure maple syrup
- 1/2 cup nut butter of choice (I use salted caramel cashew butter)
- 1/4 cup chia seeds (ground or whole)
- 1/3 cup white chocolate chunks (or dark chocolate)
Optional add-ins:
- Peppermint pieces
- Sprinkles
- Walnuts
- Pecans
- Toffee bits
- Dried cranberries
- Shredded coconut
Instructions:
- Combine the chickpeas, maple syrup, nut butter, and chia seeds in a food processor. Process in 1 minute increments, scraping down the sides of the bowl as necessary, until the hummus has reached a relatively smooth consistency. (It should take around 2-3 minutes total).
- Stir in the chocolate chunks, along with any other optional add-ins of your choice.
