Low Fat Blueberry Tart
Indulge in the guilt-free delight of this Low Fat Blueberry Tart, a wholesome and satisfying dessert that doesn’t compromise on flavor. Featuring a nutty whole wheat crust and a creamy filling made from low-fat cream cheese and non-fat Greek yogurt, this tart is light, luscious, and packed with zesty notes of lemon and vanilla. A vibrant topping of fresh and honey-sweetened blueberries adds natural sweetness and a pop of color, while a quick blueberry sauce ties it all together for a luscious finish. With only 20 minutes of prep time and a health-conscious ingredient list, this tart is perfect for a brunch centerpiece or a refreshing after-dinner treat. Easy, delicious, and low in fat, it’s a dessert you can feel good about serving and enjoying—proof that healthy eating can still be sweet and indulgent!
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Recipe Information
Ingredients
- 150 grams Whole wheat flour
- 75 grams Low-fat unsalted butter
- 3 tablespoons Cold water
- 1 pinch Salt
- 100 grams Low-fat cream cheese
- 100 grams Non-fat Greek yogurt
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 250 grams Fresh blueberries
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine whole wheat flour and a pinch of salt.
Cut in the low-fat unsalted butter using a fork or a pastry cutter until it resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing gently until the dough holds together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, prepare the filling. In a separate bowl, combine the low-fat cream cheese, non-fat Greek yogurt, lemon zest, and vanilla extract. Mix until smooth and set aside.
Roll out the chilled dough on a lightly floured surface to fit a tart pan. Gently press the dough into the pan, trimming any excess.
Prick the base of the crust with a fork to prevent it from puffing up during baking.
Blind bake the crust for 10 minutes or until lightly golden. Remove from oven and let cool.
In a small saucepan, heat 200 grams of fresh blueberries with honey over medium heat until they start to release their juices.
Mix cornstarch and water in a small bowl to create a slurry, then add it to the blueberry mixture. Cook for 2-3 minutes until the mixture thickens, then remove from heat and let cool.
Spread the cream cheese mixture evenly over the cooled crust.
Top with the remaining fresh blueberries and spoon the cooled blueberry sauce over the tart.
Chill the tart in the refrigerator for at least one hour before serving for the best flavor and texture.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 68.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
