Directions:
- In a bowl mix the dry ingredients. Add the liquids starting with the honey. Spray a 9-inch tart pan with oil. Spread a layer of the granola mixture in the bottom and on the sides of the tart pan. Bake at 325 until it begins to brown, about 20 minutes. Remove, cool, then remove from the tart from the pan. In a food processor, puree the raspberries with the sugar. Do not over process, as the seeds are to be strained. Transfer the puree to a fine sieve or chinois and separate the seeds with a wooden spoon. Warm the mixture briefly in a microwave. Add the gelatin and dissolve. Refrigerate the puree until it cools. Combine with the drained yogurt. Chill for 2 hours.
- Fill the base of the tart crust with a layer of fresh raspberries. Spread a layer of the raspberry yogurt over the raspberries. Top with more raspberri
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2390.29 Kcal (10008 kJ) | ||
| Calories from fat | 910.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 101.21g | 156% | |
|---|---|---|---|
| Cholesterol | 63.7mg | 21% | |
| Sodium | 852.05mg | 36% | |
| Potassium | 2589.54mg | 55% | |
| Total Carbs | 335.74g | 112% | |
| Sugars | 212.34g | 849% | |
| Dietary Fiber | 51.12g | 204% | |
| Protein | 64.51g | 129% | |
| Vitamin C | 135.3mg | 226% | |
| Iron | 15.1mg | 84% | |
| Calcium | 928.9mg | 93% | |
| Amount Per 100 g | |||
| Calories | 159.45 Kcal (668 kJ) | ||
| Calories from fat | 60.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 156% | |
|---|---|---|---|
| Cholesterol | 4.25mg | 21% | |
| Sodium | 56.84mg | 36% | |
| Potassium | 172.74mg | 55% | |
| Total Carbs | 22.4g | 112% | |
| Sugars | 14.16g | 849% | |
| Dietary Fiber | 3.41g | 204% | |
| Protein | 4.3g | 129% | |
| Vitamin C | 9mg | 226% | |
| Iron | 1mg | 84% | |
| Calcium | 62mg | 93% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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