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Honeyed Yogurt and Blueberry Tart with Ginger Crust Recipe

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This recipe for Honeyed Yogurt and Blueberry Tart with Ginger Crust is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 whole graham crackers, broken into pieces
1/4 c. crystallized ginger, minced
1 tsp. sugar
pinch of salt
3 tbsp. unsalted butter, melted
1 large egg white
2 c. plain fat free greek yogurt, drained overnight
2 tsp. honey
1-2 c. blueberries (9 oz.)
Directions:
Directions:
Preheat the oven to 350º. Spray a 14x4.5-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with 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.
In a bowl, mix the yogurt with honey. Spread the yogurt in the crust and arrange the blueberries on top. Cut the tart in slices and serve.
Personal Notes:
Personal Notes:
Serves 8.
Our family likes this recipe because we like desserts and it's healthy for you.

 

 

 

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