A delicious frozen Greek yogurt tart with all the flavours of a classic margarita. Just in time for Cinco de Mayo!
I am something of a Greek yogurt junkie. I keep it around the house at all times and I feel lost if there isn’t any in the fridge. I used in baking, I eat it as a quick breakfast or energy snack, and it makes really great salad dressings, dips and sauces. It’s an all-purpose ingredient in my house. I am not really loyal to any one brand and I always eyeball the newest brands and varieties on the grocery store shelves, eager to try them out. My preference is the full fat variety, because it’s creamier and more satisfying, but it’s definitely harder to come by at many stores. When I can find it, I grab it. A little stevia, a little vanilla, some sliced strawberries and it’s better than ice cream.
So I happily took the opportunity to do a little recipe development for Voskos Greek Yogurt. They sent me a few containers to play with and, as usual, I had more ideas than I knew what to do with. In the end, I figured I’d jump on the Cinco de Mayo bandwagon and make a margarita-flavoured treat. Because besides being a Greek yogurt devotee, I am also a margarita devotee. But I have very high expectations of my margaritas and not every kind of margarita will do. I know everyone has their own margarita preferences, but I am a purist. I don’t like them sweetened at all, so no limeade or sour mix for me. Just fresh-squeezed lime juice, tequila and a little splash of Triple Sec. And a salted rim, always a salted rim.
I figured that Voskos yogurt would be the perfect medium for carrying the margarita flavour in frozen tart form. I ended up using a combination of the full fat and low fat because for this particular brand, the full fat actually seems to have more carbs than the low fat. Then I simply mixed it with the exact same ingredients I’d use to make a classic margarita, plus a little lime zest to emphasize the lime flavour. Oh, and in this case, I did sweeten it. It is supposed to be dessert, after all! Or breakfast…it makes a very nice breakfast too (don’t worry, the tequila isn’t enough per serving to affect you at all!).
Check out Voskos Greek Yogurt on Facebook.
Enjoy your Cinco de Mayo. Have a margarita. Or a slice of Low Carb Frozen Margarita Tart…on me!
*Disclosure: This post was sponsored by Voskos Greek Yogurt. All recipes, photos and opinions are my own.
- 1 3/4 cup almond flour
- 1/3 cup Swerve Sweeteneror granulated erythritol
- 2 tbsp oat flour
- 1/4 cup melted butter
- 3 cups Greek yogurt
- 1/3 cup powered Swerve Sweetener or powdered erythritol
- Juice of 3 limes
- Zest of 3 limes
- 3 tbsp tequila
- 1 tbsp Triple Sec
- 1/4 tsp liquid stevia
- 1/4 tsp xanthan gum
- Preheat oven to 325F.
- In a ceramic tart or pie pan, combine almond flour, Swerve Sweetener, oat flour and melted butter. Stir to combine and then press into bottom and up sides of pan.
- Bake 16 minutes. Remove and let cool.
- In a large bowl, mix yogurt, Swerve, lime juice, lime zest, tequila, Triple Sec, and stevia extract. Stir to combine. Sprinkle with xanthan gum and whisk vigorously.
- Pour filling into cooled tart crust and press plastic wrap flush to the surface. Freeze until firm but not rock hard (at least 4 hours). Serve immediately.
- Leftovers will freeze very firm. Place in refrigerator for 30 minutes or so to soften.
Serves 12. Each serving has 8 g of carbs and 1.8 g of fiber. Total NET CARBS = 6.2 g.
Cookbook Queen says
May 3, 2013 at 9:08 amGreek Yogurt and margaritas are two of my favorite things!! This pie looks phenomenal!!
Kim - Liv Life says
May 3, 2013 at 1:07 pmThis beauty has my name all over it!!! LOVE, love, love, anything margarita, and this one fits the bill. Only change I”d make is to sub Grand Marnier for the Triple Sec… GM is my weakness!! Well, along with the tequila.
Melissa Belanger says
May 3, 2013 at 2:00 pmWhat amounts of sugar would you substitute for the recipe. I can’t find that kind of sweetener where I live!
Carolyn says
May 3, 2013 at 2:22 pmSame amount of sugar in the crust, and about 1/2 cup (or more if you like it sweet) for the filling.
Sommer @ ASpicyPerspective says
May 3, 2013 at 8:07 pmOh, man! Do I want a slice of this! Love the greek yogurt and margarita combo!
Helene D'souza says
May 4, 2013 at 7:19 amWe don’t get to buy greek yogurt here so I have never had the chance to try it yet. Anyhow I always have some freshly made yogurt in my fridge. It’s such an essential in the kitchen! baking, frying, coating or just plain with some müsli, it always comes handy. Your tart just proofs it again ( I wish I had a slice now) 🙂
Carolyn says
May 4, 2013 at 9:22 amHelene, you can make your own greek yogurt very easily by draining your yogurt through several layers of cheesecloth or a tea towel. 🙂
Donna says
May 4, 2013 at 9:32 amYes please!!!!!….Sooooo wanting to concoct this for my Cinco de Mayo dessert…Can I do without the xanthan gum…or use a substitute?…I have arrowroot powder..flax seeds..chia seeds…can any of these be used in the filling?…This looks absolutely scrumptious and your lime wheels (and photography honoring them) are exquisite!
Donna says
May 4, 2013 at 9:36 amUpdate…Could unflavored gelatin or agar-agar be used for the xanthan gum as well?..I’m imagining that the gum is used to render the filling more “consistent”?….Thanks so much for any insight…xanthan gum is VERY hard to come by in my neck-of-the-woods in France!
Carolyn says
May 5, 2013 at 5:31 amActually, the xanthan is meant to help cut down on iciness, since it has anti-crystallization properties. In this case, it only helped minimally, so you could skip it all together.
Dorothy @ Crazy for Crust says
May 4, 2013 at 7:20 pmOMG this sounds amazing. Margaritas + me = LOVE.
Laura @ Family Spice says
May 5, 2013 at 12:02 amYou drink margaritas on the east coast???!!! LOVE our margaritas. Made the mistake of ordering one in Colorado – big mistake & sent it back! And I agree about Greek yogurt. I put it in everything. Which reminds me, I need to go get some!
nikkig says
May 5, 2013 at 5:39 pmI had a margarita in Colorado last week and sent it back, too. It was sad. However, the two I had today made with ginger were great!
Alida says
May 5, 2013 at 9:03 amWhat could be better than a margarita in pie form! (And even better made with Greek yogurt). This looks beautiful, Carolyn.
Dawn says
May 5, 2013 at 11:25 amThis looks great, I’ll have to try it. Also, I make my own Greek yogurt using half-and-half instead of milk. No draining required and it’s creamy and delicious.
Jeanette says
May 5, 2013 at 7:54 pmWhat a fun dessert Carolyn – love how light this is with the Greek yogurt!
Stacy | Wicked Good Kitchen says
May 6, 2013 at 5:01 pmLove this recipe, Carolyn! I’d still go full fat yogurt when I make this (because I will!) and, like you, I just adore Margaritas. When doing low carb, they are a cocktail you can pretty much get away with. Again, great low carb and gluten free dessert recipe! xo
shelly (cookies and cups) says
May 6, 2013 at 6:31 pmOh my gosh this sounds out of control amazing! I am a sucker for lime 🙂
Daniela says
May 6, 2013 at 10:25 pmWhat a delicious homage for 5 de mayo.
Thanks for sharing!
Russell van kraayenburg says
May 7, 2013 at 11:38 amWhat an awesome idea for a tart!
Lisa says
July 4, 2013 at 11:00 amLoved this! It is easy ad delish! I added designer salt to the crust to mimic the “pretzel” crust Ive had with Mrgarita pies, and added mor liquor for my taste. You are amazing. I love the food you create.
Carolyn says
July 7, 2013 at 1:20 pmOh, I love the idea of the salt in the crust!
Tanya says
July 22, 2013 at 5:20 amHi what would I substitute the oat flour with and the swerve sweetener with? I would love to try this recipe. Thanks in advance.
Carolyn says
July 22, 2013 at 7:30 amYou could do some flax seed meal, or perhaps 1 tbsp coconut flour…just to give it a bit more structure. What did you want to sub for the swerve? A low carb sweetener or sugar? Let me know and I can help out more there…
laura says
May 18, 2015 at 9:21 amHi Carolyn, I wanted to make this the day before, can I leave it in the freezer overnight?
Thank you!!
Carolyn says
May 18, 2015 at 11:13 amYes, just be sure to cover it tightly with plastic wrap.