- 37 gingersnap cookies (9 3/4 ounces, coarsely chopped)
- 7 T unsalted butter (melted)
- 1 orange (medium)
- 4 oz mascarpone cheese
- 4 oz cream cheese
- 2/3 c Stonyfield Organic French Vanilla Whole Milk Yogurt
- 1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt
- 5 T sugar
- 3/4 t almond extract
- 1/2 c slivered almonds (toasted)
- whipped topping (for garnish, optional)
Crust: Heat oven to 350°. Place cookies in a food processor and pulse until finely ground. Add butter and process until well blended. Press crumbs over bottom and up sides of a 9-inch tart pan. Bake crust for 8 minutes or until browned. Remove to a wire rack and cool completely.
Filling: Grate zest from orange into a medium-size bowl. Cut peel from orange and, working over the bowl, slice flesh into segments. Roughly chop the segments and set aside. Squeeze juice from remaining membrane into bowl with zest. Add mascarpone, yogurt, cream cheese, sugar and almond extract to bowl and beat on high speed until well blended. Gently stir in chopped orange segments and almonds.
Spread filling into prepared crust. Cover and refrigerate at least 2 hours or overnight. Garnish with whipped topping before serving, if desired.
Serving Size: 141.47, Calories: 460, Calories from Fat: 270, Total Fat: 30g, Total Fat Percent: 46%, Saturated Fat: 14g, Saturated Fat Percent: 70%, Cholesterol: 65mg, Cholesterol Percent: 22%, Sodium: 300mg, Sodium Percent: 13%, Total Carbohydrate: 42g, Total Carbohydrate Percent: 14%, Dietary Fiber: 1g, Dietary Fiber Percent: 4%, Sugars: 20g, Protein: 8g, Protein Percent: 16%, Vitamin A: 15%, Vitamin C: 15%, Calcium: 15%, Iron: 15%