I was looking at the posts in my blog the other day and noticed I have a thing for blueberries. There were blueberries on my pancakes, blueberries on my yogurt, and even blueberries in my pasta salad. I figured it IS National Blueberry Month after all, so I might as well go ahead and trot out yet another post on blueberries, this time taken from Food & Wine magazine.
I actually arrived at this recipe from a health and fitness site touting that you can have your cake (or tart, in this case) and save calories too. I really appreciate that approach. I love good food and while I definitely can cook dishes laden with butter, cream and sugar, I think it actually takes more talent to make foods low in calories and fat that are so flavorful that no one misses them.
- 10 whole graham crackers, broken into pieces, or 1½ cups plus 2½ Tbsp of crumbs
- ¼ cup crystallized ginger, finely chopped
- 1 Tbsp sugar
- Pinch of salt
- 3 Tbsp unsalted butter, melted
- 1 large egg white
- 2 cups Greek-style nonfat yogurt, drained overnight
- 2 Tbsp honey
- 1½ cups blueberries (9 ounces)
- Preheat the oven to 350°F.
- Spray a 14-by-4½-inch rectangular (I used round) fluted tart pan with a removable bottom with cooking spray.
- In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground.
- Add the butter and egg white and pulse until the crumbs are evenly coated.
- Press the crumbs evenly over the bottom and up the sides of the tart pan.
- Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
- In a medium bowl, mix the drained yogurt with the honey.
- Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt.
- Cut the tart in slices and serve.
The tart was definitely a bit, well, tart… but the sweetness of the crust balanced it out nicely. The dessert was light and refreshing, satisfied my sweet tooth and didn’t send me packing to the gym wracked with guilt. Now THAT is my kind of dessert!