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Blueberry Tart - Low Fat

 
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Concentric circles of blueberries decorate this no-bake blueberry pie sized tart.

Yield

6

servings

Prep

10

min

Cook

8

min

Ready

116

min

Trans-fat Free
 

Ingredients

For the crust:
½ cup walnuts
lightly toasted
1 cup graham wafer crumbs
prefer whole wheat
*
1 large eggs
or you can use 1 egg white
1 tablespoon canola oil
or olive oil
1 tablespoon butter, unsalted
melted
teaspoon salt
or 1 pinch
*
For the filling:
8 ounces cream cheese (reduced-fat)
softened
¼ cup sour cream, light
6 tablespoons maple syrup
divided
2 cups blueberries
fresh

Directions

For the crust:

Preheat oven to 325°F.

Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

Whisk egg or egg white in a medium bowl until frothy. Stir in the crumb mixture, butter, oil, and salt; mix well.

Press the mixture into the bottom and ½ inch up the sides of a 9-inch removable-bottom tart pan.

Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

For the filling:

Beat cream cheese, sour cream, and 4 tablespoons maple syrup in a medium bowl with an electric mixer on low speed until smooth.

When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust.

Gently toss fresh blueberries with remaining 2 tablespoons maple syrup until evenly coated, arrange blueberries on the filling, pressing lightly so they set in.

Chill for at least 2 hours or overnight to firm up.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 29659% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 186mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 9% Vitamin C 8%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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