Cereal Tarts With Yogurt And Fresh Fruit Recipes

Steps:

• To make the tart shells:
• Preheat oven to 350°F Place eight 4" round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in a food processor and process until combined, about 10 quick pulses. Transfer the cereal mixture to a large bowl, drizzle with the melted butter, and toss to combine. Stir in maple syrup. Evenly divide the cereal mixture among the tart pans and press along the bottoms and sides to form shells. Bake for 10 minutes. Transfer to a wire rack to cool.
• To assemble the tarts:
• Remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.

Steps:

• Mix yogurt and drink mix until blended; spoon over oats in 2 cereal bowls.
• Refrigerate overnight.
• Top with fruit just before serving.

Steps:

• Spray 24 mini muffin cups with cooking spray. In large saucepan, heat marshmallows, butter and cinnamon over medium-low heat about 2 minutes, stirring constantly, until marshmallows are melted. Remove from heat. Add cereal; stir until well coated.
• Spoon about 1 tablespoon cereal mixture into each muffin cup; press in bottoms and up sides of cups. Let stand until set.
• Just before serving, remove tarts from muffin cups. Top each with a small spoonful of yogurt and 1 berry.