No-Bake Fruit Tart

A buttery graham and almond crust filled with fluffy cream cheese and piled with strawberries, blueberries and raspberries. Richberry makes the tangy berries taste sweeter.

Total time: 2 hr 20 min
Servings: 12
Difficulty: Easy

No-bake fruit tart — Sweet moments, naturally.

Ingredients

Crust

1 ½ cups graham cracker crumbs
½ cup sliced almonds
8 tbsp butter, melted

Filling

8 oz cream cheese
1 (8 oz) container whipped topping
1 tsp almond extract (or vanilla extract)

Fresh fruit topping

½–¾ lb strawberries, sliced
1 pint fresh blueberries
1 pint fresh raspberries

Directions

Make the crust.
Pulse all the crust ingredients in a food processor until well combined. Press firmly into an 11-inch tart pan or a 9x13-inch pan.
Set the crust.
Chill for 1 hour for a no-bake crust. If you prefer it baked, bake at 350°F (175°C) for 8 to 10 minutes, until lightly browned.
Make the filling.
Beat the cream cheese with a mixer until light and fluffy, then stir in the whipped topping and almond extract until well combined.
Fill and top.
Spread the filling evenly over the crust and arrange the fresh fruit on top.
Chill and serve.
Refrigerate for at least 1 hour to set, then cut into slices and serve.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.