It’s often a good idea to possess a light and (mostly) healthy dessert recipe within your recipe book. Our Blueberry Tart with Walnut Crust has light, simple flavors and an elegant presentation that makes your guests think?you worked for hours into it. Lucky for yourself, it’s actually a easy dessert to gather. Plus, it won’t derail your eating healthily!

We’ve used low fat cream cheese and Greek yogurt to develop a creamy, smooth tart texture and sweetened it just with honey. Walnuts and whole wheat graham cracker crumbs make up the crust, and it’s topped with fresh blueberries. Then add or substitute other fruits; strawberries and blackberries could make an exceptionally nice addition.

Ingredients

For the Crust:

• 1/2 cup walnuts, ground fine
• 1 cup whole grain graham cracker crumbs
• 1 egg white, whisked until frothy
• 1 tablespoon honey
• 1/4 teaspoon Kosher salt
• 1 tablespoon butter, melted
• 1 tablespoon coconut oil, melted

For the Blueberry Filling:

• 8 ounces fat-free cream cheese(or Neufchatel cheese) softened
• 1/4 cup plain Greek yogurt
• 1/4 cup honey
• 1 teaspoon almond extract
• 1 tablespoon lemon zest
• 2 cups fresh blueberries

Instructions

For the Crust:

1. Preheat oven to 325.
2. Combine all ingredients and blend well. Mixture may need to look like wet sand. Press mixture in the bottom and sides of your removable bottom tart pan or cheesecake pan. Bake for 8-10 minutes until crust is dry and darker colored. Cool completely before filling. Really don\’t remove from pan.

For the Filling:

1. Whip together the cream cheese and yogurt until creamy and smooth. Add remaining ingredients, excluding blueberries. Carefully pour into prepared crust, spreading evenly. Do not break the crust. Arrange blueberries over filling. Refrigerate one hour, overnight if you can, for tart in becoming firm. Carefully remove from pan, cut, serve, and savor!