Thursday, June 16, 2011

Blueberry Lemon Tarts

When looking for a refreshing summer treat, I came across a recipe for Blueberry-Lemon White Chocolate Tarts on Cooking Light.  I decided to even further modify the recipe to decrease fat and total calories while maintaining the flavor!  It was a great success and I'll definitely be making these again!

  • 4 (3-inch) graham cracker tart crusts
  • 4 ounces fat-free cream cheese, softened
  • 1/4 cup fat-free greek yogurt, plain or french vanilla
  • 2 Tbsp lemon juice
  • 1 1/2 ounces white chocolate, chopped and melted (such as Ghirardelli)
  • 1/4 cup wild blueberry preserves

1. Preheat oven to 350°.
2. Place graham cracker shells on a baking sheet. Bake at 350° for 8 minutes or until toasted.
3. Combine cream cheese, greek yogurt and lemon juice in a medium bowl; beat with a mixer at medium speed until creamy. Stir in melted chocolate. Spoon cream cheese mixture evenly into tart shells. Cover and chill 30 minutes. Top each serving with 1 tablespoon blueberry preserves.

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