Yogurt-Cheese Tarts with Mint

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Yogurt Cheese Tarts with MintRecipe

Photo: Iain Bagwell 

Briny feta and rich Gorgonzola flavor these herby, creamy tarts.


Serves 12 (serving size: 1 tart)


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3 1/2 tablespoons cornstarch
3 tablespoons 2% reduced-fat milk
2 cups plain 2% reduced-fat Greek yogurt
1/4 cup packed fresh mint leaves
1 teaspoon grated lemon rind
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
1 large egg
1 egg white
12 small fresh mint leaves


Hands-on: 24 Minutes
Total: 1 Hour, 9 Minutes

1. Preheat oven to 325°.

2. Combine cornstarch and milk in a small bowl. Place cornstarch mixture, yogurt, mint, rind, pepper, salt, feta, and Gorgonzola in a food processor; pulse to blend. With processor on, add egg and egg white; process until creamy.

3. Spoon 1/4 cup yogurt mixture into each of 12 small ramekins or custard cups. Bake at 325° for 25 minutes or until tarts are almost set but still slightly wobbly. Turn off heat; leave in oven 5 minutes. Remove from oven; cool 15 minutes. Top each tart with a mint leaf.

Created date

February 2016

Nutritional Information

Calories 72
Fat 3.3 g
Satfat 2.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 6 g
Carbohydrate 4 g
Fiber 0.0 g
Cholesterol 24 mg
Iron 0.0 mg
Sodium 207 mg
Calcium 74 mg
Sugars 2 g