Preparation

1. Get out an 11-inch removable bottom tart pan.
2. In a medium bowl, stir together drained yogurt, honey, and vanilla. Transfer to a pastry bag or freezer-strength zip seal bag. Set aside.
3. In the bowl of a food processor, fitted with the steel "S" blade, combine the ginger snaps and ginger. Process until finely ground. With the machine running, add the butter through the feed tube, scrape down the sides of the bowl and pulse motor to combine ingredients.
4. Preheat oven to 350F. Transfer ginger snap mixture to the tart pan and press it evenly into the bottom and slightly up the sides of the pan. Place tart pan onto a sheet pan and bake in the upper third of the oven for approximately 14 minutes, rotating the pan halfway through the baking.
5. If the edges begin to burn, loosely cover them with foil. Allow to cool on a rack before filling.
6. In a small saucepan, bring the frozen berries and sugar to a boil. Dissolve the cornstarch in the lemon juice and stir into the berries. Return berries to a boil and cook 1-2 minutes or until mixture thickens. Take off the heat and stir in the lemon zest. Allow to cool to room temperature. Refrigerate everything except the crust.
7. Assembly: Use a pastry bag or cut a 1/2 inch hole in one corner of the zip seal bag with the yogurt mixture and pipe the mixture around the perimeter of the tart crust. Continue to pipe the mixture in ever decreasing circles while leaving little gaps between each circle so there will be enough mixture to cover the entire crust. With spatula, gently spread the mixture to fill in the gaps.
8. Spoon the berry mixture in 1 tablespoon amounts evenly on top fo the yogurt mixture, gently spreading the berries to fill in the gaps.
9. Garnish with fresh raspberries and dust entire tart with confectioner's sugar and serve.
10. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018