This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rocco DiSpirito's Strawberry Graham Cracker Tarts

Rocco DiSpirito's Strawberry Graham Cracker Tarts

How to Make a Sicilian Negroni | John Cusimano

When to Use Black Pepper vs White Pepper, According to Rach

Former Pittsburgh Steelers Coach Bill Cowher on Ben Roethlisberg…

Deals From MorningSave: Wrinkle-Fighting Device, Luxe Sheet Mask…

How to Make Veal or Chicken Marsala Melts | Rachael Ray

Healthy Snack Ideas That Are Made In Minutes + Keep You Full for…

How to Make Healthy Turkey Chili | Dr. Ian Smith

Therapy Golden Retriever Has the CUTEST "Taste Testing" Skill & …

How to Make Beef Steaks with Za'atar Dressing, Roasted Tomatoes …

How to Make Chile Rellenos | Rachael Ray

How to Make a Jalapeño Pickle Roll Dog | Chef Justin Sutherland

How to Make Crispy Fish Tacos with Sriracha Mayo and Spicy Coles…

Michael Strahan Reveals What He Was Thinking During His Journey …

How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner

How to Make Hot Turkey Sandwiches with Sausage and Cornbread Stu…

How to Make Capon's Tailgating Meatball Hero Bar |  Chef Josh Ca…

How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…

How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…

How to Make an Elvis Banana Bread Sandwich | The Potash Twins

Ingredients

  • 1/2 vanilla bean, split, seeds scraped out and reserved
  • 2 ounces low-fat cream cheese
  • 3 tablespoons granulated Splenda or 9 packets (31.5g) Truvia
  • 1 3/4 cups nonfat Greek yogurt
  • 2 tablespoons pomegranate juice
  • 4 mini graham cracker tart shells, such as Keebler
  • 8 large fresh strawberries, sliced thin

Yield

Serves: 4

Preparation

In the bowl of an electric mixer fitted with the paddle attachment, combine the vanilla bean seeds, cream cheese and Splenda. Beat until the mixture is slightly fluffy, about 1 minute.

Scrape down the sides of the bowl. Add the yogurt and pomegranate juice. Beat until the yogurt is fully incorporated, about 1 minute. Scrape down the sides of the bowl, and beat for 1 minute more.

Fill each tart shell with the cream cheese mixture. Arrange the strawberry slices on top. Serve immediately, or refrigerate until serving time.