Ginger Crust Yogurt & Blueberry Tart for a Healthy Treat Recipe

This tantalizing dessert combines the tanginess of yogurt, the sweetness of blueberries, and the warmth of ginger in a decadent yet nutritious tart. Join us as we embark on a journey to create a dessert that’s as indulgent as it is nourishing.

Detox Modifications: Substitute coconut milk Greek-style yogurt if dairy-free.

Serves: 8

Ingredients

• 1½ cups plus 2½ tbsp of crumbs (approximately 10 whole graham crackers, broken)
• ¾ cup crystallized ginger, finely chopped
• 1 tbsp sugar (or equivalent sweetener of choice)
• Pinch of salt
• 3 tbsp unsalted butter, melted
• 1 large egg white
• 2 cups Greek nonfat yogurt, drained overnight
• 2 tbsp honey
• 1½ cups blueberries

Preparation

1. Prepare the Tart Crust:

   • Preheat the oven to 350°F (175°C).
   • Spray a 14” x 4½” rectangular fluted tart pan with a removable bottom with cooking spray.
   • In a food processor, pulse the graham crackers or crumbs with the crystallized ginger, sugar, and salt until finely ground and well mixed.
   • Add the melted butter and egg white, pulsing until the crumbs are evenly coated.
   • Press the crumbs evenly over the bottom and up the sides of the tart pan.
   • Bake for 20 minutes, until the crust is lightly browned. Let the crust cool completely.

2. Prepare the Yogurt Filling:

   • In a medium bowl, mix the drained yogurt with honey until well combined.

3. Assemble the Tart:

   • Spread the yogurt mixture evenly in the cooled tart crust.
   • Arrange the blueberries over the surface of the yogurt.