6 large red goiabas (1.3 kg)
3/4 cup granulated sugar (135 g)
1/2 cup orange juice (120 ml)
1 package cream cheese (227 g)
1 cup natural yogurt (200 g)
1 tablespoon vanilla extract
6 large red goiabas (1.3 kg)
3/4 cup granulated sugar (135 g)
1/2 cup orange juice (120 ml)
1 package cream cheese (227 g)
1 cup natural yogurt (200 g)
1 tablespoon vanilla extract
Cut the goiabas in half and remove the seeds
Use a spoon to scoop out the pulp and reserve
Cut each half into four pieces and reserve
Strain the pulp through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible, then discard the solids
In a medium saucepan, combine the reserved goiaba pieces, strained pulp, and 1/2 cup sugar
Cook over medium heat, stirring occasionally, until the goiabas are tender (about 15 minutes)
Transfer the mixture to a blender, add the orange juice, and blend until smooth (about 2 minutes). Reserve
In a stand mixer, beat the cream cheese with the remaining sugar, yogurt, and vanilla extract until smooth (about 2 minutes). Reserve
Distribute the cream among eight tart shells and top each with the goiaba mixture
Use a spatula to spread it evenly
Use a fork to create decorative patterns on the surface
Cover with plastic wrap and refrigerate for about 1 hour
Serving: 250 calories per serving
