Questified Cranberry Tart | Quest Blog

The not-so-secret ingredient in this tempting cranberry tart is our very own Quest Snickerdoodle Protein Cookie. Who knew it was so versatile?

Try this recipe and you’ll taste how nicely cranberry and cinnamon-ny snickerdoodle go together to make a scrumptious holiday-flavored tart.

Check out the full recipe below

Cranberry Tart




Yields: 10 servings |  Serving Size: 1 slice (1/10)

Calories: 110  | Protein: 9g  | Fat: 6g | Net Carb: 6g

Total Carb: 6g   | Sugar: 2g




  • 1⁄4 cup pure cranberry juice
  • 1 tbsp gelatin (unflavored)
  • 1 1⁄2 cups greek yogurt (0% fat)
  • 2 tbsp zero calorie sweetener
  • 1⁄4 cup heavy cream
  • 1 scoop Quest Vanilla Milkshake Protein Powder


  1. Preheat the oven to 350 F and prepare a pie pan with nonstick spray.
  2. Place the cookies into a food processor and blend until small crumbles form. Melt the butter and add it to the food processor and pulse until combined.
  3. Press the crumble into the bottom and up the sides of the prepared pie dish. Bake the crust for 45 minutes and golden brown.
  4. Place the cranberry juice into a small pot over medium heat. Bring to a simmer and then pour into a mixing bowl with the gelatin and whisk to combine.
  5. In another bowl, whisk together the yogurt, sweetener, heavy cream and protein powdered until well blended and then add to the gelatin mixture. Use a handheld mixer to beat until well blended.
  6. Pour the mixture into the baked crust. Chill in the refrigerator for at least 2 hours before cutting into slices and serving.