Cranberry Almond Granola Tart
A delicious granola crust is filled with a cranberry almond no bake cheesecake and topped with a almond whip cream.
Servings: 12 slices
- 3 cups Quaker® Simply Granola Oats Apples, Cranberries & Almonds (broken up)
- 6 Tbs butter metled
- 1/4 cup sugar
- 1 8 oz block cream cheese, softened
- 1/2 cup sugar
- 1 tsp almond extract
- 1 8 oz container whipped cream
- 1/2 15 oz can whole berry cranberry sauce
- 1 cup heavy whipping cream
- 4 Tbs powdered sugar
- 1/2 tsp almond extract
- Extra granola
- Sliced almonds
Preheat oven to 325.
To make crust in large bowl mix together your Quaker® Simply Granola Oats, Apples, Cranberries & Almonds, butter and sugar in a bowl until combined.
Spray a 10-11" tart pan with non-stick cooking spray and press onto bottom and up sides of pan and bake for about 15 minutes until it starts to brown and set, remove from oven to cool.
Meanwhile to make you filling in bowl mix together your cream cheese and sugar until creamy and blended, add in your almond extract and blend again.
Fold in your whipped cream until combined then fold in your cranberries.
Spread into your baked granola crust and cover and refrigerate for about 2-3 hours.
To make your almond whipped cream beat your cream, almond extract and powdered sugar together with hand mixer for about 5 minutes or until stiff peaks form.
Remove your tart from refrigerator and sprinkle with extra granola and almonds if desired and pipe your whipped cream on top.
Cut and serve.
Calories: 322kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 68mg | Potassium: 133mg | Fiber: 1g | Sugar: 21g | Vitamin A: 470IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1.3mg