Honeyed Yogurt Blueberry Tart with Ginger Crust
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Searching for delicious and low calorie food to make I discovered this amazing and simple Honeyed Blueberry Tart with Ginger Crust. I brought this to Easter as a low fat alternative.
Your guests will not believe this only has 134 calories in it. The ginger is a bit strong so you might want to cut back on it if you don’t love ginger. Trader Joe’s has crystallized ginger most days. I haven’t tried but I bet you could make the crust without it.
Drain the yogurt overnight by placing it over cheesecloth in a bowl. The liquid will drain out leaving a thick and creamy yogurt.
I am going to make this with raspberries next time!
Honeyed Blueberry Tart with Ginger Crust
by Melissa Rubel/Food and Wine Magazine
10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs
1/4 cup crystallized ginger, finely chopped
1 tablespoon sugar
Pinch of salt
3 tablespoons unsalted butter, melted
1 large egg white
2 cups Greek-style nonfat yogurt, drained overnight
2 tablespoons honey
1 1/2 cups blueberries (9 ounces)
Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular 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 baked crust can be wrapped in plastic and kept at room temperature overnight.
One Serving 134 cal, 5 gm fat, 2.8 gm sat fat, 18 gm carb, 1 gm fiber.