Sorry about posting two dessert recipes in a row but I just could not resist! I promise an Independence day side dish will be coming up soon. Spoiler alert, add corn to your shopping list!
Summer is the season of berries! They are probably the one thing I miss when wintertime comes around. The colors, the flavors, fresh desserts, I love it all! This recipe not only goes along with your independence celebration, but it also showcases the bountiful summer berry harvest!
Blueberries, nothing beats a fresh blueberry right off the vine, not blueberry candy, not packaged blueberry ice pops and definitely not the blueberries that come in muffin mixes! These plump beauties help fight aging, memory loss and are packed with antioxidants, which work with our body's defense system. Blueberries are also on the low part of the glycemic index scale, therefore making them a perfect addition for diabetics. According to whfoods.com blueberries are one of the world's top 150 healthiest foods!
Walnuts, also in the top world's healthiest foods, are packed with a unique type of vitamin E, which has shown to provide important protection from heart problems. Additionally walnuts work to provide both healthy blood vessels and blood pressure. Due to their calcium content, walnuts are also though to benefit bone health. In some recent studies, walnuts have shown to help reduce dat deposits around the waist, which in turn helps fight obesity.
Greek yogurt is far superior to regular yogurt! More protein, less fat, it has pretty much won me over.This special type of yogurt is strained making it have a creamy and indulgent texture. Greek yogurt also makes for a great substitute for things such as sour cream or cream cheese! Just recently has this unique yogurt come into popularity, even though its been around for quite some time. Greek yogurt has been shown to help digestion by maintaining a healthy gut and even fight against bad breath!
Summer Berry Tart
for the crust:
3/4 cup raw walnuts
3/4 cup GF rolled oats
1/4 cup ground flax meal
1/2 tsp sea salt
2 medjoole dates, pitted
4 tbs coconut oil, melted
for the filling (vegan version below):
3/4 cup greek yogurt
juice of 1/2 lemon
1 -2 tbs agave nectar
fresh blueberries (or blackberries)
fresh strawberries (or raspberries)
For the crust, add the rolled oats to a high speed blender, pulse until finely ground. Next add in the raw walnuts and continue to pulse until finely chopped. Now, add in the dates, coconut oil, flax and salt. Blend this mixture until all ingredients are fully incorporated. Divide this mixture into 4 tart tins or ramekin dishes lined with parchment paper, press in firmly to make a crust. Be careful, this crust is very fragile but the thicker your it is, the better it will hold up. Place the crusts into the freezer for about an hour while you make your filling.
For the filling, add the greek yogurt, lemon juice and agave to a small bowl, whisk to combine.
To assemble, remove the tart crusts from the mold and pour about 1/4 of the yogurt mixture into each dish, top with fresh berries and mint. Serve immediately or place in the freezer (without the berries) for a few hours, then add on the toppings. Enjoy!
*A delicious vegan alternative for the filling in this recipe is my lemon cashew cheesecake! Follow the recipe for the filling here!