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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.

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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.

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It is hear, friends. Summer is here.

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Yogurt Berry Tarts with Graham Cracker Crust

PRINT Recipe

makes 2

Graham Cracker Crust

Filling

  • 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

Topping

  • 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.

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* 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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