Queen of Hearts Strawberry Tarts

"A light yogurt pie recipe made into tarts--perfect for Valentine's Day, but also a great way to use up those Summer strawberries! Hints of citrus and coconut come across in these low calories tasties. For the crust, try spachcock's Recipe#31934 as an alternative to graham cracker crust. You could use strawberry yogurt and skip the Kool Aid, but the strawberry flavor is not as intense, and using plain yogurt with concentrated apple juice allows you to cut back on some of the sugar. The "cooking" time is the chill time."
photo by East Wind Goddess photo by East Wind Goddess
photo by East Wind Goddess
Ready In:
2hrs 30mins
9 tarts


  • 9 graham cracker tart crusts (3-inch)
  • Filling

  • 12 cup frozen apple juice concentrate, defrosted
  • 2 (1/4 ounce) packages gelatin
  • 0.5 (1/4 ounce) package Kool-Aid, strawberry flavor
  • 1 teaspoon lemon rind (grated)
  • 14 cup coconut milk
  • 1 12 cups strawberries, crushed
  • 12 teaspoon vanilla
  • 1 12 cups yogurt, plain lowfat
  • Garnish

  • 8 strawberries, sliced (optional)


  • Bake the tart crust at 350 degrees for 8-10 minutes.
  • Cool, then place in the freezer while you prepare the filling.
  • Place the apple juice concentrate in a small saucepan, sprinkle the gelatin over it and let the mixture stand for a few minutes to soften the gelatin.
  • Heat on low until dissolved. Remove from heat and stir in the coconut milk, kool-aid powder, vanilla and the grated lemon rind.
  • Transfer the mixture to a bowl (you'll be adding the yogurt to this later).
  • Place the bowl in the refrigerator or freezer until it has thickened to egg-white consistency.
  • With an egg beater or mixer, whip the mixture until it is light and fluffy.
  • Stir in the yogurt and strawberries, blending thoroughly.
  • Spoon into the tart cups and smooth.
  • Chill until firm. Decorate with strawberries.

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I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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