Independence Day Fruit Tart

Only 4 more days until you’ve got to have everything ready for the 4th of July? Are you ready? Cause I’m sure not. Where are these Holidays coming from? I feel like they’re back to back now! Remember when it took forever for each one to get here. How you counted down to Halloween and Christmas and planned out 4th of July Cookouts and Easter Dinners? Now (to me anyways) they’re like “BANG BANG BANG” right there all together. At least that’s how it feels. Does that just happen when you get older?

Last week this time I was getting ready to board an airplane to head to Memphis for the Black Gold Farms Better With Reds Potato Farm Tour. Now I’m back to work and planning out a 4th of July menu.

We’re heading to Monticello (Thomas Jefferson Monticello) on Thursday to the Citizenship Ceremony there for the 4th of July. It’s not something that we’ve ever done before but I feel like it will be a beautiful ceremony and Dave Matthews will be speaking there. We love Monticello so much and what better place to spend 4th of July than at Thomas Jefferson’s home! (I’ll be posting lots of pictures on Instagram so be sure to follow along… I mean if you wanna haha)

Add caption

So since we’ll be gone for the 4th of July, we’re have a cookout this weekend so I’ll still have a chance to make some of my favorite Red, White and Blue Recipes!

And since I’m on my mini health kick right now, I’m using fruit in my recipes plans like crazy! Yep, I’m going to make it happen you guys! I’m kicking my rear in gear. I’ve been tracking what I eat and working on staying active. I’ve been working on it on and off for about a month, but really pushing myself now. (Send all the support you can haha, I NEED it)

Don’t Judge my #RFR5K face haha. Jasper was obviously thrilled to take a photo with me during a break lol

Yesterday I walked 4.7 miles! Woot Woot. Jasper has been my awesome walking buddy, I’m using him as an excuse to walk more haha. (He’s needs to be walked, right… right?!?) haha

That’s his I’m ready to go home face haha (no, not really, I just caught him mid yawn I think lol)

But back to the recipe, one of my favorites. It’s the same filling I used in the Mini Fruit Tarts a while back. It’s tangy, but wonderful. Light and full of flavor and fruit. I have been making this in a pie dough crust, but I think I’m going to start making it with a graham cracker crust.

Quickly put together, it’s a master piece of a dessert in looks and in taste. (in my humble opinion that is) I of course love anything piled with fruit!

So let’s dig in, shall we? I’ve got enough for everyone!

.

(Printable Recipe Here)

 Independence Day Fruit Tart

by Angie Barrett July-01-2013

Ingredients

For Filling:

16 oz cream cheese, room temperature

1 cup vanilla yogurt

3 tablespoons honey

16 ounces cool whip, thawed

For Crust:

1 refrigerated pie crust baked in a tart pan (or a graham cracker crust)

Sliced Strawberries

Blackberries

Blueberries

Instructions

 

Bake Pie Crust according to package directions. (Or make a graham cracker crust)

In the bowl of a stand mixer (or use an electric mixer with a regular bowl), mix together the cream cheese, yogurt and honey. Mix for a few minutes until combined and smooth.

Carefully fold in the cool whip.

Slice the fruit. (leave blackberries and blueberries whole)

Spoon cream cheese mixture into the tart shell (or pie shell)

Top with fruit slices.

Refrigerate until ready to serve.

This was also featured in the July Issue of Bella Magazine! 🙂