Apple Raspberry Yogurt Tart


Baking (Photo credit: oliver regelmann)

Well, this isn’t a tart in the conventional sense of the word. I just didn’t quite know what to call it. The recipe turned out quite good given that I was totally winging everything. I don’t think I actually have a picture of this. Drat.

1 can Pillsbury Crescent Creations
4 small apples, cored & sliced
12 oz frozen raspberries
1 cup frozen blueberries
2 tbsp margarine
2 tbsp sugar
2 tbsp brown sugar
2 tsp cinnamon
2 c plain yogurt
2 tbsp maple syrup [or flavoring of your choice]

In a frying pan, melt butter. Add the 2 tbsp regular sugar and stir until sugar is dissolved. Then add in your apples, raspberries, and blueberries. You want to cook this until the apples are soft. Add 2 tsp of cinnamon, stir and remove from heat. Note that if the fruit mix is too thin, you might want to toss in however much tapioca is necessary to thicken it to the desired consistency [not quite jam like].

Heat the oven to 375. Spray a 9×13 pan with non-stick cooking spray. Press your crescent dough in the bottom of the pan and partway up the sides. Bake for 5 minutes. While the dough is baking, mix together the yogurt, brown sugar, and maple syrup. Take out the dough and spread the yogurt mixture evenly. Then take your fruit mixture and add that on top of the yogurt. Bake for an additional 18-20 minutes or until the crescent dough is golden brown.

Cool, cut and serve with vanilla ice cream or whipped cream.


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