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Lemon Yogurt Tart


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  • 7 low fat honey grahams
  • 3 Tbsp unsalted butter, melted
  • 1 Tbsp brown sugar
  • 1/3 cup water
  • 1 envelope unflavored gelatin
  • 1 14-oz can fat free sweetened condensed milk
  • 2 tsp finely grated lemon zest
  • 1/2 cup lemon juice



Step 1

Preheat oven to 375. Pulse crackers in food processor to fine crumbs. Transfer to a small bowl and stir in melted butter and brown sugar. Press evenly onto bottom and up sides of a 9 inch tart pan. Bake crust until golden, 10-12 minutes. Cool on rack.

Meanwhile, pour water into small saucepan, sprinkle gelatin over water and let stand 5 minutes to soften. Set pan over low heat and cook, stirring often, until gelatin dissolves. Remove pan from heat.

Whisk condensed milk, yogurt, lemon zest and juice in medium bowl. Gradually whisk in gelatin mixture until blended. Pour mixture into crust. Chill until set, at least 3 hours or up to 1 day.

Weight Watchers Points=5


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