FRENCH BLUEBERRY TART

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French Blueberry Tart image

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.

Provided by PaulaG

Categories     Tarts

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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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