Blueberry Tart with Walnut Crust - 17g Carbs, 1g Fiber
{The source says this is diabetic friendly. I know some of you will
say this is too much sugar. I agree! So, use only if you know it
fits in your diet plans!!
Take care, Gloria}
Nutrition From: www.caloriecount.about.com = 17.9g Carbs, 1.4g Fiber, 11g Sugar
From: EatingWell - July/August 2008
For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low sodium | Healthy weight |
Active Time: 30 minutes
Total Time: 2 hours (including cooling & chilling time)
Servings: 12
--> Crust
1/2 cup walnuts, lightly toasted (see Tip)
1 cup graham cracker crumbs, preferably whole-wheat (see Note)
1 large egg white
1 Tbsp butter, melted
1 Tbsp peanut or canola oil
Pinch of salt
--> Filling
8 oz reduced-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat sour cream
1/4 cup PLUS 2 Tbsp pure maple syrup, preferably grade B, divided
2 cups fresh blueberries
To prepare crust: Preheat oven to 325 degrees F.
Coarsely chop walnuts in a food processor. Add graham cracker crumbs
and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy. Add the crumb mixture,
butter, oil and salt; toss to combine. Press the mixture into the bottom
and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the
pan on a baking sheet. Bake until dry and slightly darker around the
edges, about 8 minutes. Cool on a wire rack.
To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup
in a medium bowl with an electric mixer on low speed until smooth. When
the crust is cool, spread the filling evenly into it, being careful not
to break up the delicate crust. Arrange blueberries on the filling,
pressing lightly so they set in. Drizzle the remaining 2 tablespoons
maple syrup over the berries. Chill for at least 1 hour to firm up.
Make Ahead Tip: Refrigerate for up to 1 day.
Equipment: 9-inch removable-bottom tart pan
Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)
Servings: 12
Nutrition per Serving:
177 Calories, 11g Fat, 4g Sat, 3g Mono, 18mg Cholesterol, 4g Protein,
17g Carbs, 1g Fiber, 138mg Sodium, 103mg Potassium
Carbohydrate Servings: 1
Exchanges: 1 carbohydrate (other), 2 fat
Nutrition From: www.caloriecount.about.com
Servings: 12
Serving Size: 76 g
Nutrition per Serving:
183 Calories, 102 Calories from Fat, 11.3g Total Fat, 4.4g Saturated Fat,
0g Trans Fat, 20mg Cholesterol, 184mg Sodium, 17.9g Total Carbs,
1.4g Dietary Fiber, 11g Sugars, 4.2g Protein
Vitamin A 7% - Vitamin C 4% - Calcium 6% - Iron 4%
Nutrition Grade: C
Good points:
High in manganese
Bad points:
High in saturated fat
High in sugar
Nutrition From: www.caloriecount.about.com
FOR: Just the crust!
Servings: 12
Serving Size: 18 g
Nutrition per Serving:
83 Calories, 52 Calories from Fat, 5.8g Total Fat, 1g Saturated Fat,
0g Trans Fat, 3mg Cholesterol, 85mg Sodium, 6.3g Total Carbs,
0.8g Dietary Fiber, 1.4g Sugars, 2g Protein
Vitamin A 1% - Vitamin C 0% - Calcium 0% - Iron 3%
Nutrition Grade: C
Good points:
Low in cholesterol
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