Wednesday, August 10, 2011

Blueberry Walnut Maple Tart

One of the best things about summer in New England is fresh blueberries. The're great just to eat, or to put in smoothies, salads or yogurt. Blueberry pie is another option, as is this tart, which is kind of like a no-bake cheesecake. I found the recipie at Eating Well, and made a few adjustments


1/4 c toasted walnuts
2 c graham cracker crumbs
1 egg white, beaten until frothy
2 tbsp melted butter
1 tbsp olive oil

8oz cream cheese (I used the low fat one)
1/4 c plain yogurt
1/4 c maple syrup
1 tsp lemon zest
2 c blueberries

Run the walnuts in the food processor until pea sized, then add the rest of ingredients and pulse until it looks like coarse sand. Press into tart pan and bake at 325 for 8 min

While crust is cooling combine cream cheese, yogurt, lemon zest and syrup til smooth. Pour into crust, top with berries, and refrigerate for at least an hour.

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