French Blueberry Tart
"Yogurt cheese is a wonderful way to reduce calories and fat. This recipe makes a delicious and creamy low-fat dessert. I used recipe #145891 for the tart crust. The longest amount of time is in straining the yogurt to make the cheese. In place of the vanilla yogurt, you can use a 32 container of plain lowfat yogurt and add 1 teaspoon vanilla. The powdered sugar in the recipe might need to be increased to 1/3 cup depending on taste."
photo by MarraMamba
- Ready In:
- 24hrs 20mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 32 ounces low-fat vanilla yogurt, without added gelatin
- 1⁄4 cup powdered sugar
- 2 cups blueberries
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 1⁄4 cup sugar
- 1⁄2 cup water
- 1 (9 inch) prepared sweet tart crust
directions
- Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
- Prepare the tart shell as directed and allow to cool.
- While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
- Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
- Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
- Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
- Place in refrigerator and allow to sit until thoroughly chilled.
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Reviews
-
This is a very good tart. Everyone loved it. I drained the yogurt in a cheesecloth lined colander overnight in the fridge. The end result is a tart that's good enough for company and does not taste as though it's low fat. -
Delicious. The yogurt trick is a great one, i thought it would be more problematic but it was perfect. Saw a show on FNC that suggested using a clean cotton pillow case to drain things from yogurt to fruit so i used that, knotting it over my cupboard handle. took 6 hours to drain completely. Flavors were excellent and will use this as a sub for other cheeses when needed in desserts. Thanks so much. my pic is lousy, my apologies.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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