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Berry Greek Yogurt Tart

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For the crust:

  • ½ box graham crackers
  • ¼ cup sugar
  • 1 stick butter, melted

For the tart:

  • 1 pack (¼ oz) unflavored gelatin
  • ½ cup sugar
  • 1 cup strawberry puree (about ¾ container of strawberries, stems removed and blended until smooth)
  • 2 T lemon juice
  • 1 ½ cup greek yogurt
  • ½ container cool whip

For the topping:

  • ½ container cool whip
  • 2 cups California Giant mixed berries (strawberries, blackberries, and raspberries)


  1. In a food processor, pulse graham crackers until finely ground
  2. In a medium mixing bowl, stir together ground graham crackers, sugar, and melted butter until well mixed
  3. Press graham cracker mixture into bottom of a 9x9 pan until packed tight (can use the bottom of a glass to help press it firm)
  4. Chill in refrigerator for 1 hr
  5. In a small bowl, mix together the gelatin and sugar
  6. Bring the strawberry puree and lemon juice to a boil, remove from heat and gradually whisk in the gelatin/sugar mixture until well incorporated.  Let cool till room temperature
  7. Once the strawberry mixture is room temp, stir it together with the yogurt and ½ container cool whip
  8. Pour over chilled crust mixture and allow to chill for 1 hour
  9. Once set, spread remaining ½ container of cool whip over top and then sprinkle with fresh berries
  10. Cut and serve chilled!
prep time
total time
CALORIESper serving
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25 minutes
2 hours
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms