it is national blueberry month afterall


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.

Honeyed Yogurt and Blueberry Tart with Ginger Crust

10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 Tbsp of crumbs
1/4 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
1 1/2 cups blueberries (9 ounces)

Preheat the oven to 350°F. Spray a 14-by-4 1/2-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.

MAKE AHEAD The baked crust can be wrapped in plastic and kept at room temperature overnight.
Nutritionals: 134 cal, 5 gm fat, 2.8 gm sat fat, 18 gm carb, 1 gm fiber.
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!
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About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

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