It feels like summer, doesn’t it?!

If you’ve been reading this little old blog for a year, you will know that summer is my all-time, hands-down, by-far-and-away, no-contest favorite season. I wait all year just to feel those first drops of summer sunshine.


I used to think it had a lot to do with the fact that I was a teacher and I didn’t have to work in the summertime. But now that I have been not working for a year – I have to say that isn’t the reason.

I was driving in my car yesterday, pulling around this corner towards a park near my house and I got the warm, fuzzy, summery feeling that always hits me around memorial day. I heard kids laughing at the park, I smelled freshly cut grass, my car windows were down and my hair was blowing around like a tornado, and I had a trunk full of fresh summery food. Like corn on the cob and fresh berries.


It is hear, friends. Summer is here.


Yogurt Berry Tarts with Graham Cracker Crust

PRINT Recipe

makes 2

Graham Cracker Crust


  • 2 T agave
  • 8 oz greek yogurt (I like Fage because it’s really thick)
  • 1 t cinnamon
  • 1 t vanilla
  • zest of one lemon


  • 3 strawberries, sliced
  • a handful of blueberries
  • more graham cracker crumbs/pieces

Preheat the oven to 350 degrees with a baking sheet on the center rack. Stir together the crust ingredients in a bowl with a fork until combined. Press mixture with fingers evenly over the bottom of and sides of a ramekin dish. Place ramekins on a preheated baking sheet and bake for 10 – 12 minutes. Cool 15-20 minutes.

While crusts cool, mix the filling ingredients. Once crusts are cool to the touch, split the filling evenly between the two and add the toppings.


* The company sent me these graham crackers free of charge, to review on the blog. Adrienne and I both loved them plain, smothered in almond butter, and they were delicious as a crust, too!

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