Yes, there are desserts than can be both!! I love using fresh fruit during the summer when I am making something sweet. This recipe is sooo simple, delicious, and beautiful. Enjoy :)
Preheat oven to 350
1 1/2 cups nonfat lemon yogurt (you could also use a nonfat chocolate, raspberry, whatever you like)
1/4 cup canola oil
1/4 cup brown sugar
1/2 cup all purpose flour
Fresh mint leaves
Fresh fruit of your choice (blueberries, strawberries, mango, kiwi, etc) Diced very small
Put the yogurt in a fine mesh strainer that's lined with a paper towel, and set over a bowl. Let drain for 1 hour.
Meanwhile, in a bowl , beat the oil, egg, and sugar until creamy. Slowly whisk in the two flour's until everything is combined and a soft dough has formed. You might need to switch to a wooden spoon because it might get a little tough with the whisk. Roll into a ball and place into the fridge for 1 hour.
Spray a mini muffin tin with nonstick spray.
Roll out the dough into a 1/8 inch thick sheet on a lightly floured surface. With a cookie cutter or small glass, make 24 rounds that are about 2 1/2 inches in diameter. Place rounds into muffin pan and bake for 15 minutes, or until lightly browned and crisp. Remove the tarts from the pan and let cool.
Put the strained yogurt in a small bowl. Carefully spoon about 2 teaspoons of yogurt in each tart. Top with your diced fruit and garnish with the fresh mint.