I came up with this over the last holiday season while I was looking for something to take to parties that wasn’t too far off the diet plan.
The inspiring recipe was from Food and Wine and sported a remarkable 134 calories per serving. The original called for blueberries. It was, however, the holidays so I started by swapping out the blueberries for something festive. Luckily, I found raspberries that fit the bill. I’m sure other berries would adapt quite well too.
Instead of honey, I opted for the lower glycemic Agave nectar. I left the crust pretty much as original, using gram crackers and candied ginger. The ginger adds a bit of something special to the crust, though if you are without, I don’t believe skipping that ingredient would be the end of the world. The creamy texture of the greek yogurt paired with the subtle sweetness of the agave and the bright tartness of the raspberries was a wonderful combination that received rave reviews.
10 whole graham crackers
1/4 cup Crystalized ginger, finely chopped
1 tbsp sugar
Pinch of salt
3 tbsp unsalted butter, melted
1 large egg white
2 cups nonfat greek style yogurt, drained overnight
2 tbsp amber agave nectar plus 2 tbsp light agave nectar (or 4 tbsp of either type, divided)
1/2 tsp vanilla extract
3 pints fresh raspberries
Drain the greek yogurt in the refrigerator overnight in cheesecloth or a fine mesh strainer.
Preheat oven to 350. Lightly spray 11″ nonstick tart pan with removable bottom with cooking spray. In a food processor, pulse together graham crackers, crystalized ginger, sugar and salt until finely ground. Add butter and egg white and process until crumbs are evenly coated. With a sprayed rubber spatula or your fingers, press crumbs into bottom and up sides of prepared tart pan, as evenly and thinly as possible. Bake in preheated oven for about 20 minutes, until crust is golden. Cool completely.
Prepare glaze by mixing 2 tbsp light agave nectar and 1 tbsp water in small pan, bring just to boil. Allow to boil gently for about 2 minutes. Set aside to cool slightly.
Mix drained yogurt and 2 tbsp of amber agave nectar and vanilla. Once crust has completely cooled, spread yogurt mixture in crust. Starting in center, arrange fruit from center to edge of tart. Brush fruit with agave glaze.
Allow to set completely in refrigerator for 30-60 minutes. Cut into 12 pieces. Enjoy!