Ingredients

Start to finish: 30 minutes
Servings: 6

10-ounce bag gingersnap cookies (about 30 cookies)
1 large egg white
1 cup fat-free Greek-style yogurt
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1 large banana, cut into thin slices
1 tablespoon lemon juice
1/2 cup fresh raspberries

Directions

Preheat oven to 350 F.

Place the cookies in a food processor and pulse until they resemble fine crumbs. Add the egg white, then continue pulsing until the mixture resembles wet sand.

Transfer the mixture to a 9-inch round tart pan with a removable bottom. Use your fingers or the bottom of a flat drinking glass to press the crumbs evenly across the bottom of the pan and up the sides.

Bake for 12 minutes. Set aside for 5 minutes to cool, then place in the freezer for 5 minutes to chill.

Meanwhile, in a large bowl combine the yogurt, heavy cream and powdered sugar. Use an electric mixer to whisk until very thick and stiff peaks form, about 3 to 4 minutes. Add the vanilla and whisk to combine.

Remove the tart shell from the freezer and use a silicone spatula to transfer the whipped yogurt into the center. Spread the yogurt evenly. Mound the blueberries in the center of the tart.

In a small bowl, gently toss the banana rounds with the lemon juice. Arrange the bananas in a ring around the blueberries. Then arrange the raspberries in a ring around the bananas.

Chill until served.