Junk Food is Delicious

     I mean, seriously. How good does this look? I want to eat healthier and eat more fruit so I can run like the Tarahumara (please read Born to Run) and become invincible--insert Lion King epiphany music here--but everything's just too tempting! So I'm going to help out my dear readers and offer some handy junk-food counseling (she says, acting like the expert health nut while eating a Boston cream doughnut) by sharing some cool snack recipes that are healthy and good and all that schnazzy jazz. So without further ado, I present to you the impossible--a nutritious and wholesome food that actually TASTES GOOD. Mind blown.
           Super Simple, Super Succulent, Super Salubrious Fruit Tart! Thesaurus that.

Filling--I'm assuming you're going to take the lazy way out and buy a pie crust from your grocery store of choice

• 1 1/2 cups low-fat vanilla yogurt
• 2 tablespoons orange juice
• 1 teaspoon unflavored gelatin
• 1/4 cup whipping cream, if you want
• 2 tablespoons confectioners' sugar
• 3 tablespoons of some kind of jam/jelly/preserves, for glaze (optional)
• 4-5 cups fresh fruit, such as strawberries, raspberries, peaches and/or kiwis

PREPARATION

1. To make filling: Pour orange juice into a large heatproof bowl. Sprinkle gelatin over the surface and allow to soften for 2 minutes. Set the bowl in a skillet of simmering water and stir the orange juice to completely dissolve the gelatin. (Or use a microwave-safe bowl and heat in the microwave for about 25 seconds.) Beat cream and sugar to soft peaks in another bowl.
2. Fold the drained yogurt into the gelatin mixture with a rubber spatula. Gently fold in the whipped cream. Pour the filling into the tart shell and chill in refrigerator until partially set, 20 to 30 minutes.
3. To assemble tart: If you plan to glaze the fruit, melt apricot preserves (or red currant jelly) in a small saucepan over low heat; if using preserves, strain through a fine sieve set over a small bowl. Set aside to cool slightly.
4. Trim or slice fruits as necessary and arrange on the chilled filling. Brush the fruits with the apricot (or currant) glaze, if using. Return the tart to the refrigerator to chill until the filling has set completely, about 4 hours.