Mixed Berry Tartlets Lightened up with Tillamook Light Fat Free Lemon Squeeze Yogurt

I received a generous sampling of light yogurts to review, a new product from Tillamook, the same people who make the cheddar cheese that I’ve enjoyed over the years.  I was thrilled to try their light yogurt flavors as I eat yogurt sprinkled with granola and berries almost everyday for breakfast.  I loved all the berry flavors of Tillamook light yogurts that I sampled and the count of 110 calories in each 6 ounce yogurt.  I had an idea to create light mixed berry tartlets using a basic recipe for light pastry cream further lightened by mixing in the light yogurt.  I tried both the Light Lemon Squeeze and the Light Oregon Strawberry flavors in my recipe.  The lemon was my favorite and the perfect compliment to the pastry cream with mixed berries on top of each tartlet.  I added an equal amount of the Light Lemon Squeeze yogurt to the pastry cream, cutting even more calories and fat from my original light pastry cream recipe without sacrificing one scrumptious bit of flavor.  Mixed berry tartlets are fun to make and can be enjoyed as a lower in fat, reduced calorie dessert.  I received a thumbs up from my loyal taste tester husband who describes these tartlets as “light, fruity and airy”.  As for me I like to play with food in my kitchen and am a huge fan of pastry, yogurt and berries.  The edible flowers and mint leaves are from my garden.

Ingredients and Directions for Mixed Berry Tartlets
Makes 4- 4″ tartlets

Pastry Dough

1 cup all purpose flour
4 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon sea salt
3 tablespoons unsalted butter, cut into bits
1 large egg
1 tablespoon cold water

Lightened Up Pastry Cream

1 cup low fat milk
1/4 cup granulated sugar
3 tablespoons all purpose flour
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, at room temperature
2- 6 ounce containers Tillamook Light Lemon Squeeze Fat Free Yogurt (there will be yogurt leftover to perform your own taste test)

Mixed Berries

4 half pints refrigerated mixed berries; raspberries, blueberries, blackberries and strawberries (plenty left over to spoon over your yogurt for breakfast)
3 tablespoons raspberry fruit spread, sieved to glaze the berries
Edible flowers and mint leaves for garnish

Make the pastry dough several hours or a day ahead of time to allow the dough to chill before rolling out the tartlet circles.  Place all the dry ingredients in the bowl of a food processor and pulse a few times to mix.  Add the butter bits and pulse a dozen times to cut in the butter.  Mix the egg and the water in a cup and pour into the flour/butter mixture.  Pulse several times until the mixture clumps together and forms a ball on the side of the work bowl.  Remove the dough, flatten into a circle and wrap in plastic, the dough will be soft.  Chill for several hours or a few days.  When ready to bake off tartlet shells, remove dough from the fridge, unwrap it and gently roll out with floured pin and work surface, turning the dough as you roll.  Roll dough out to 12″ circle and cut out 4 tartlet pan size circles using the pans as a guide.
Place the dough circles in the target pans and gently press into pans, trimming any excess dough at the top.  Place the tartlet crusts in the fridge and chill until baking time.

Make the lightened up pastry cream and chill completely before mixing in the Light Lemon Squeeze Yogurt to fill the baked cooled tartlet crusts.  Combine the low fat milk and half the sugar in a medium saucepan.  Bring to a slow boil over medium high heat.  Meanwhile, in a medium bowl combine the rest of the sugar and the flour, whisk to blend.  Whisk in the eggs, one at a time.  Using a ladle, remove about a third of the boiling milk/sugar mixture and whisk it into the  sugar/flour/egg mixture.  Pour the remaining egg mixture into the  boiling milk mixture, whisking continuously as the pastry cream thickens.  Cook and whisk for about 30 seconds until the mixture is thick, you may need to use a wooden spatula to stir pastry cream from sides of pan a few times during this process.  Remove from the heat, whisk in the butter and vanilla.  Place the pastry cream in a bowl and cover with plastic wrap, chill.  When chilled measure out the pastry cream and add the same amount of yogurt, whisking to combine.  Reserve in refrigerator until time to assemble the tartlets.

Preheat the oven to 350F and bake the tartlet crusts while the pastry cream chills.  Remove the tartlet crusts from the refrigerator and prick all over with a fork.  Bake the crusts for about 15 minutes, do not over bake as they will become tough.  The crusts don’t take on much color but they are done when a toothpick comes out clean or with a few light crumbs.  Cool the tartlet crusts on a rack.

Assemble the tartlets.  Remove the tartlet rings and bottoms from each tartlet.  Place on a dessert size plate.  Divide up the lightened up pastry cream and spread over each tartlet crust.  Fun part!  Arrange the assorted berries in patterns over each tartlet and garnish with mint and/or edible flowers.  Before serving brush a light coating of sieved fruit spread over berries.  Keep cool if waiting several hours before serving.

Enjoy any leftover lightened up pastry cream with berries served on top.  I enjoyed reviewing and creating a recipe for Tillamook Light Fat Free Yogurt, I didn’t receive any compensation to create this recipe and all opinions are strictly my own.

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  1. These tartlets are so pretty, Patty! Almost too pretty to eat :).

  2. These look simply gorgeous! Great idea to use the yogurt in this way!

  3. You did a beautiful job with this tarts. Definitely pinning!

  4. I love anything with berries. And your tartlets are so beautiful. I love them!

  5. So pretty! Love your tarts and your photos always making my mouth water! Well done!

  6. How beautiful! Love the bright berry colors and the touch of flowers. I enjoy a yogurt each morning for breakfast and need to check these out. What a perfect dessert!!! Nice photos Patty!

  7. Oh, sweet! These tarts are so beautiful and so professional-looking! I bet that they taste sooooo good, too!

  8. Esplendida receta!!!!
    Un saludo

  9. Una più bella e buona dell'altra complimenti!

  10. They are absolutely gorgeous!

  11. Patty – these are just too, too pretty :-)

  12. One unique combo! The photographs are just mind blowing.

  13. These are absolutely gorgeous, Patty! The look like they belong in an elite bakery :)

  14. beautiful.. just beautiful!! especially since i'm in love with berries…on all ym trips abroad.. i've always gorged on berries… unfortunately in india we only get strawberries!! these are so professional!!

  15. GORGEOUS! I think those tarts are smiling at me! They're so….. pretty and sound absolutely delish, I love the light pastry cream!

  16. These tarts look stunning! The yogurt sounds great, love that they have all sorts of different flavors.

  17. that last photo is a killer, such great food styling Patty… and a killer recipe too.. have not seen that brand around these parts but will be on the look out – have a most memorial weekend

  18. Patty, I love what you did with the Tillamook Yogurt–these tartlets are drop dead gorgeous! I can't stop looking at that first image though they're all pretty with the different arrangements on the fruit. Great job, Patty!

  19. Wow, Patty! These are just gorgeous! I'm sending a link to my mom who make lemon tarts and would love this lightened up version.

  20. All American-Dreamy! LOVE those colors! Your photos are stunners, as always. And much as I hate fat-free ANYTHING (fat and I are dear friends), I would look for Tillamook and try it if I found it. :)

  21. they look and sound amazing! so fresh and delicious

  22. Too, too beautiful and delicious, too I bet!

  23. Love your presentation and I am into low fat; would love to make these.

  24. I've been sampling this new yogurt too, and I must agree, the lemon is my favorite. This is a PERFECT way to enjoy them!

  25. Oh patty, this is soooo pretty!!! I've seen so many tarts before but you design (or how you call it…?) the top of tart with fruits so pretty. I especially love the one you cut strawberry in half lengthwise and put it around the tart. Not only pretty these look so delicious!

  26. These are absolutely stunning Patty…WOW!

  27. Patty, these photos are gorgeous! And what a great idea to use yogurt as a tart filling :)

  28. Patty, these little tarlets are just precious! They look so delicious and dainty… perfect for a spring party! Wonderful recipe.

  29. Patty these are just beautiful, I know I couldn't stop at just one so it'a good that they are lower in fat :). Your berries are just mouth watering.

  30. What beautiful tartlets! I would love to try making them.

  31. Oh wow….all your tarts are so beautiful! Love all the different colours. Love that they are lower in fat…so that I don;t have to exercise so much to eat them :P How's your trip to Edinburgh. Trust you had a great time.

  32. Patty, these tartlets are just gorgeous! Tillamook cheddar is the only cheddar cheese we buy, so I am sure we would like their yogurt.

  33. Patty, Such gorgeous looking tartlets! This will have to make an appearance on my table some time in the future…so delicious looking and a beautiful presentation! Have a great Memorial Day!

  34. These tarts are gorgeous! Fruit tarts are one of my favourite desserts, so it's a bonus that they are also low fat.

  35. How pretty! These are little works of art, Patty, not to mention how delicious they must be.

  36. Oh, Patty-your berry tartlets are a “vision of loveliness”…gorgeous, oh, so gorgeous, a pure PERFECTION…I am pinning one, maybe all!
    So creative, and totally incredibly delicious!

    Sorry for commenting so late on your most recent post; I've had such a difficult week!
    Thank you for your kind, comment on my blog. I also left a reply for you there!
    Have a wonderful long holiday weekend!

  37. What beautiful tarts and I love that they are a little bit lighter too. As always, your pictures and your baked goods reflect your sweet spirit. Thank you for sharing with me…I'm sorry I've been so absent. We've been traveling, and I'm just now getting back into the swing of things. In good news, I just moved to my NEW blog. I'd love for you to visit. Hugs and love.

  38. Look rrally nice!

  39. They look very tempting!!! very nice pictures

  40. Hey Patty,
    You know what? I tried to make these 2 times before (finally) successfully pleased my family.
    But it is worth the hard work. LOL.
    Anyway, thank you for making me look like a professional. :)
    Hey, if you don’t mind, you can submit your Mixed Berry Tartlets photos to http://www.foodporn.net/ to make others hungry.
    You know it’s fun to make others hungry. Especially when they are so hungry they finally want to create your recipe. :)
    It is worth the try. :)

  41. Wow! I am amazed how professional your tarts look. I love the lightened up yogurt and may be one day I will get the courage and confidence to make tarts at home

  42. Oh Patty I love, love these little tartlets. These are the perfect summer dessert. Thanks for being a part of the YBR:)

  43. Wow Patty! These tartlets are absolutely gorgeous. Your lightened up version sounds divine. :)


  1. [...] Mixed Berry Tartlets with Tillamook Light Lemon Squeeze Yogurt And finally, here is a great red, white, and blue recipe for your Independence Day party! Fresh fruit and Light Yogurt in a small pie is not only dangerously cute…it’s dangerously delicious! Print This Post [...]

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  3. […] Mixed Berry Tartlets made with Tillamook Light Lemon Squeeze Yogurt This recipe comes from the blog Patty’s Food. These beautiful tartlets with Tillamook Light Lemon Squeeze Yogurt mixed into the pastry crème make for a delicious fruity tartlet perfect to treat your Tillamama. Top it off with your mom’s favorite fruit for an extra special breakfast. […]

  4. […] Mixed Berry Tartlets with Tillamook Light Lemon Squeeze Yogurt And finally, here is a great red, white, and blue recipe for your Independence Day party! Fresh fruit and Light Yogurt in a small pie is not only dangerously cute…it’s dangerously delicious! […]

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