It's dessert time again in the Bohlson kitchen! It's been way too long since I've whipped out my Kitchen Aid Mixer and Cuisinart Food Processor. Mike found this week's recipe and sent it to me with the subject line, " I want this for EFNF" (eat fit not fat š ) I loved his idea! This recipe is a great addition to your next backyard BBQ or possibly even a great finish to a 4th of July get together. After making this recipe, I was able to find an even healthier version which I will post below, but I also found some pretty unhealthy versions. By using a lot less butter, 1 egg white and reduced fat cream cheese and sour cream we cut so many calories. Many fruit tart recipes include almost a cup of butter or shortening, eggs and tons of sugar. To me this was the perfect in between dessert, but you don't want to blow your whole day with a 500 calories dessert.
INGREDIENTS
- 1/2 cup nuts, walnuts - lightly toasted ( I toasted them approx. 5 min. while oven was pre-heating)
- 1 cup graham cracker crumbs - preferably whole-wheat
- 1 large egg white
- 1 tablespoon butter - melted
- 1 tablespoon oil, peanut - or canola oil
- 1 pinch salt
- 8 ounces cream cheese, reduced-fat, softened
- 1/4 cup sour cream, reduced-fat
- 1/4 cup maple syrup- I used Grade B
- Equal parts kiwi, raspberries and blueberries (or your own favorite fruits)
serves approx 12
Preheat oven to 325.
To prepare Crust:
1) Chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
2) Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; mix together with spoon.
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3) Press the mixture into the bottom and 1/2 inch up the sides of a pie pan. Original recipe called for a removable bottom 9-inch tart pan. We actually own one, I didn't realize this till after I finished the recipe. Oh well! Set the baking dish on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
To make filling:
1) Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth.
2) When the crust is cool, spread the filling evenly into it, being careful not to break up the fragile crust.
3) Arrange blueberries, raspberries and kiwi in your own desired pattern on the filling, pressing lightly so they set in.
4) If you so desire, you can pour an additional 2 tbsp. of maple syrup on top of tart. We opted not to. ( I actually forgot, but it still tasted delicious!) Place in fridge for approx. 1 hour to chill.
Enjoy!
The Calorie Break Down:
Eat Fit not Fat- Fruit Tart- Approx. 177 calories, 11 g of fat per serving
Taste of Home White Chocolate Fruit Tart- 342 calories, 21 grams of fat per serving
Wegmans Large Mixed Fruit Tart- 260 calories, 15 grams of fat per serving
Allrecipes homemade fruit tart (http://allrecipes.com/recipe/no-skill-fruit-tart/) 509 calories, 34 grams of fat
Recipe adapted from : http://reciperehab.com/recipes/view/2290817/blueberry-tart-with-walnut-crust
Recipe I found with even less calories, I can't comment on taste though š http://www.eatingwell.com/recipes/fresh_fruit_tart.html
Wait did somebody say “Wegmans”
I’m excited to try that crust out. Ellie and I make this a similar dessert but we usually just slop it all into a wine glass and call it a parfait . . . I like your presentation much much more!
This looks so incredibly good. Bohlson Kitchen kills it again!
This makes me want to make maple syrup cream cheese and put it on everything. Bagels, fruit, tarts, everything.