With their deep hues and luscious flavors, berries are among summer's true joysdisplayed beautifully in this tasty tart from Chef Meg Galvin, a certified executive chef and teaches cooking at the Midwest Culinary Institute in Cincinnati. Did you know that berries are rich in anthocyanins, which may reduce heart attack risk?
1 cup oatmeal
3⁄4 cup all-purpose flour
1⁄8 tsp salt
3 Tbsp unsalted butter, chilled
1 egg white
3 oz reduced-fat cream cheese, softened
1 Tbsp powdered sugar
6 oz vanilla Greek yogurt, light variety
1 1⁄2 cups strawberries, hulled and cut into quarters
1 cup blackberries
1 cup blueberries
1⁄2 cup raspberries
1 Tbsp strawberry jam
- Preheat oven to 375°F.
- Place the oatmeal into a food processor or blender. Process in quick bursts until coarsely ground. Combine the oatmeal and flour into a medium-size mixing bowl; stir in the salt.
- Using a box grater, grate the cold butter into the flour mixture. In a separate bowl, blend egg white with 2 tablespoons of ice cold water. Using a fork to stir, slowly add liquid egg mixture to flour mixture. Gently form the dough into a flat, round disc shape. Cover and chill 10 minutes.
- Cover a cookie sheet pan with parchment paper. Place an 8- to 9-inch tart ring in the center. Mist the inside of the ring and the parchment with nonstick pan coating. Using your hands, spread dough in the center of the ring and just up the sides. Prick the dough with a fork. Bake 1820 minutes. Remove from oven to cool.
- Combine cream cheese and powdered sugar in a mixing bowl. Stir until smooth. Add yogurt; stir until combined. Spread onto tart crust; top with fruit. Warm jam in microwave for 30 seconds or on stove top. Brush the warmed jam over the fruit to add shine and flavor.
PER SERVING 212 calories, 6 g protein, 29 g carbohydrates, 4 g fiber, 5 g fat, 21 mg cholesterol, 55 mg sodium
Chef Meg's 3 Top Berry Tips
- Choose smaller berries when possiblethey are almost always sweeter than bigger ones. Blackberries are perfect when they are shiny. Strawberries are best when they have bright green stems.
- Store berries unwashed in the refrigerator. Rinse under cold running water just before use. When tossing with sugar or other ingredients, use your hands instead of utensils to avoid crushing berries.
- Freeze berries in a single layer on a cookie sheet. Once frozen, transfer to a zip-top bag and place in the freezer. They'll keep for up to a year. Cook or puree them before they are fully defrosted.
From our sister publication REMEDY's Healthy Living Summer 2014