Lunch: Bobby's Lighter Blueberry Tart

Bobby Deen lightens up one of his mama's desserts, to bring blueberry tarts to the people who want yummy treats with fewer calories.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Bobby's Lighter Blueberry Tart

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 cup all-purpose flour
1/4 cup toasted walnuts
7 tablespoons confectioner's sugar, divided
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, cold, cut into pieces
3 tablespoons ice water, (up to 4 tablespoons)
1 teaspoon cider vinegar
1/4 cup reduced-fat Greek yogurt
1 (8 oz) package Neufchatel cheese
2 cups blueberries

Instructions

Preheat oven to 400 °.
To make the crust, put the flour, walnuts, 1 tablespoon sugar, and salt in a food processor; pulse until the nuts are finely ground. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Pour through the feed tube, pulsing just until the dough comes together. Shape into a disk. On a lightly floured surface, roll out the dough to a 12-inch round; ease the dough into a 9-inch tart pan with a removable bottom, pressing the dough against the side of the pan. Prick the dough with a fork. Roll a rolling pin over the rim of the pan to cut off the excess dough.
Line the tart shell with a piece of foil; fill with dried beans or rice. Bake until set, about 20 minutes; remove the foil with the beans. Bake until golden, 10 –12 minutes longer. Place the tart pan on a rack and let cool completely.
Meanwhile, to make the filling, beat the cream cheese in a medium bowl with an electric mixer on medium-high speed until very smooth. Beat in the yogurt and 6 tablespoons sugar until blended. Spoon the filling into the cooled crust. Sprinkle the blueberries over top. Refrigerate until well chilled, at least 2 hours.

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