red, white and BLUEberries
The 4th of July calls for some kind of blueberry dessert. It's an American tradition, right? After thinking about all of the wonderful cobblers and crisps I have had in my lifetime and realizing how much butter and sugar they have, I needed a somewhat healthy berry alternative. I mean, blueberries are good for you, so why detract from that fact with lots of butter, sugar and flour?
I scoured my dessert archives and found a recipe from a April 2006 magazine that I am not going to tell you the name of. It sounded really good and seemed to be healthy. Just 250 calories, no butter, no sugar and no flour. The best part? It required no baking.
David was keen on the idea, so our Independence Day dessert was preordained. Raw blueberry tartlets. Now, don't get freaky on the raw part because there was no sprouting or dehydrating involved. In fact, all that was needed was a food processor.
When David tasted it, he said, "You could serve this in a restaurant!" And I think someone should.
Buen provecho!
Raw Blueberry Tartlets
The Cowgirl Gourmet saved this recipe from a April 2006 magazine and finally got around to making it six years later
Print recipe
This dessert is so easy and so good, your guests will have a hard time believing it's also good for them. No sugar, no butter and no flour. No kidding! I think the blueberries could easily be replaced with peaches or a combination of blueberries and peaches would also work.
Makes 4 servings
2 cups fresh blueberries, organic is preferred
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint)
1/4 teaspoon vanilla extract
4 teaspoons brown sugar
Canola oil cooking spray
2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work)
1/2 cup packed pitted dates
1 1/2 teaspoons water
Sprinkle of cinnamon for tartlets and on fruit, just before serving
Whipped cream, optional
Combine first 6 ingredients in a bowl (blueberries, orange and lemon juices, orange zest, vanilla and brown sugar), stirring well to blend. Cover and refrigerate.
Add nuts to the mixing bowl of the food processor and pulse until they resemble breadcrumbs.
Add to the bowl with the almonds, sprinkle a little cinnamon on top and stir well to combine.
Divide mixture evenly into four golf-sized balls.
Place each ball between two sheets of wax paper and press to form a 4-inch crust. Turn up the edges so the fruit does not spill out.
Refrigerate the tartlets for 2 hours.
Carefully remove a tartlet to a serving plate. You may need a spatula, but I used my hands to do this. Fill each tartlet with 1/2 cup blueberries and drizzle each with some leftover juices from the bowl. Top with a sprinkle of cinnamon, julienned orange zest or a sprig of fresh mint. Serve as is or with a dollop of whipped cream.
Dig in!!
I scoured my dessert archives and found a recipe from a April 2006 magazine that I am not going to tell you the name of. It sounded really good and seemed to be healthy. Just 250 calories, no butter, no sugar and no flour. The best part? It required no baking.
David was keen on the idea, so our Independence Day dessert was preordained. Raw blueberry tartlets. Now, don't get freaky on the raw part because there was no sprouting or dehydrating involved. In fact, all that was needed was a food processor.
When David tasted it, he said, "You could serve this in a restaurant!" And I think someone should.
Buen provecho!
 |
| May 31, 2015 |
 |
| July 8, 2012 |
The Cowgirl Gourmet saved this recipe from a April 2006 magazine and finally got around to making it six years later
Print recipe
This dessert is so easy and so good, your guests will have a hard time believing it's also good for them. No sugar, no butter and no flour. No kidding! I think the blueberries could easily be replaced with peaches or a combination of blueberries and peaches would also work.
Makes 4 servings
2 cups fresh blueberries, organic is preferred
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint)
1/4 teaspoon vanilla extract
4 teaspoons brown sugar
Canola oil cooking spray
2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work)
1/2 cup packed pitted dates
1 1/2 teaspoons water
Sprinkle of cinnamon for tartlets and on fruit, just before serving
Whipped cream, optional
Combine first 6 ingredients in a bowl (blueberries, orange and lemon juices, orange zest, vanilla and brown sugar), stirring well to blend. Cover and refrigerate.
Add nuts to the mixing bowl of the food processor and pulse until they resemble breadcrumbs.
Coat a mixing bowl with a few spritzes of cooking spray and then empty the pulsed nuts into the prepared bowl.
Next, pulse dates in food processor with 1-1/2 teaspoons water until well chopped (they will be a little clumpy).
Add to the bowl with the almonds, sprinkle a little cinnamon on top and stir well to combine.
Divide mixture evenly into four golf-sized balls.
Place each ball between two sheets of wax paper and press to form a 4-inch crust. Turn up the edges so the fruit does not spill out.
Refrigerate the tartlets for 2 hours.
Carefully remove a tartlet to a serving plate. You may need a spatula, but I used my hands to do this. Fill each tartlet with 1/2 cup blueberries and drizzle each with some leftover juices from the bowl. Top with a sprinkle of cinnamon, julienned orange zest or a sprig of fresh mint. Serve as is or with a dollop of whipped cream.
Dig in!!
.JPG)
Comments