Gluten-free and low sugar, this Cranberry Orange Protein Tart is a celebration of winter flavor; sweet, tart, refreshing! And, it's easy to make!
It should be noted that this recipe has a relatively high fat content due to the ingredients used. Find the macro details under 'Recipe Highlights'.
I have been making this tart multiple times and, after a couple of tweaks, managed to perfect the consistency of the filling.
To save time I did not make the pie shell. I used The Maine Pie Co. Ready-To-Bake 9" Pie Shells. There's, however, a negligibly low amount of added sugar from the ready-made gluten-free pie crust and the Belgian dark chocolate used for the toppings (for chocolate-dipped orange slices).
RECIPE HIGHLIGHTS
yields 9" divided into 6 slices
≈278.5 calories each slice (excluding chocolate-dipped orange slices) consisting of 14.5g fat, 19g carbs, 18g protein✔️
no trans fats✔️
low sugar (0.2g added sugars)✔️
gluten-free✔️
INGREDIENTS
▫️1 nine inch-sized gluten-free pie shell
FIRST LAYER
▫️2 egg yolks
▫️170g whole milk plain yogurt
▫️150g cream cheese
▫️40g pea protein isolate powder
▫️24g collagen peptides powder
▫️15g sugar replacement
▫️5g stevia powder
▫️1 tsp vanilla extract
▫️1 fl oz pure orange juice
CRANBERRY LAYER:
The Cranberry Layer is basically a creamy mixture that is made from home-made cranberry sauce and Greek yogurt.
▫️100g fresh cranberries
▫️180g whole milk plain Greek yogurt
▫️¼cup water
▫️30g brown sugar replacement
▫️1fl oz pure orange juice
▫️2tsp fresh orange zest
▫️5g xanthan gum
ORANGE TOPPINGS (optional)
▫️6 dried orange slices, no added sugar
▫️4 squares of Belgian dark chocolate
PRODUCTS USED IN THE RECIPE
• Pie Shells, gluten-free from The Maine Pie Co.
• Brown Sugar Substitute, non-glycemic, zero-sugar sweetener from Swerve Organic.
• Confectioners Sugar Replacement, non-glycemic, zero-sugar sweetener from Swerve Organic.
• Belgian 72% Cacao Dark Chocolate one from Pound Plus.
• Whole Milk Yogurt, plain, from Siggi's.
• Whole Milk Greek Yogurt, plain, from Chobani.
• Xanthan Gum, from Bob's Red Mill.
DIRECTIONS
1️⃣ Preheat the oven to 350°F.
2️⃣ Blend all ingredients together: egg yolks + cream cheese + yogurt + orange juice + vanilla extract + pea protein powder + stevia + collagen peptides powder + sugar replacement -- in a blender until smooth and creamy.
3️⃣ Pour the mixture into the pie shell.
4️⃣ Pop it in the oven and bake for 30 minutes.
CRANBERRY LAYER DIRECTIONS:
While waiting for the first layer to cook, you can prepare the Cranberry Layer which will be poured over the First Layer.
1️⃣ Dissolve brown sugar replacement in ¼cup water + orange juice in a saucepan over low heat.
2️⃣ Stir in the cranberries and cook until they start to pop, about 10 minutes. You may need to mash them a bit with a spoon.
3️⃣ Remove from heat and stir in fresh orange zest + xanthan gum. Let it sit for about 10 minutes. The sauce will continue to thicken more.
4️⃣ Place the cranberry sauce and Greek yogurt in a blender, and blend them until smooth and creamy.
Once the First Layer done baking, remove it from the oven. Let it cool to room temperature, then pour the Cranberry Layer over the First Layer, and chill it in the fridge for at least six hours.
TIPS
▫️The Cranberry Layer can be made ahead of time and be stored in the fridge for up to 2 weeks.
▫️Opt for organic oranges to reduce pesticide exposure.
▫️Always thoroughly wash and dry the orange. The way the orange is handled before zesting can also affect the flavor of the zest, and this method will give you a stronger aroma and flavor.
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