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Playing Rocco DiSpirito's Strawberry Graham Cracker Tarts


  • 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


Serves: 4


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.