Recently returned from a 9-day trip after Maymester with 14 students and a detour on the way to see family in Houston on the way home, I was eager to see my friends.
As an excuse for a gathering–not that I need an excuse–I started researching what national food days are this month. It turns out that June 18 is National Cherry Tart Day!
Most desserts are just too many calories to fold into a reasonable day’s worth, except on special occasions and this was one, but I wanted something cool, creamy, and pretty I could enjoy throughout the summer. Plus, I wanted something quick that looked like I had labored. So I got to work.
The base of this recipe is something I eat every day with a banana for breakfast: *Silk brand vanilla Greek yogurt! It must be the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.
You can spoon the filling into a crumb crust for a true tart (make 4 tines the recipe), but I think it is prettier in martini glasses. Either way, enjoy!
Luscious Cherry Mousse or Tart Filling (healthier/vegan/plant-based)
Yield: 2 servings
2-1/3 cup cartons Silk brand vanilla Greek yogurt
1/2 cup thawed So Delicious Cocowhip
1/2 cup prepared cherry pie filling + 6 additional cherries from filling (I use Lucky Leaf “Lite,” but use your favorite, including homemade if you choose)
1 tablespoon or more plant-based mini chocolate chips
In small bowl, gently fold together all ingredients except extra cherries and chocolate chips. Divide mixture between two serving bowls–I like martini glasses–and garnish each with remaining 3 cherries and 1 1/2 teaspoons chocolate chips. Refrigerate until serving time.
*I reuse the plastic containers in my studio.
