Lemon Wild Blueberry Mini Tarts
Yes, we’re the first to admit it, we’re registered dietitians and personal trainers and we have a sweet tooth! Ah, what’s a girl to do?! 🙂 Luckily for us, we also LOVE the sweet taste of fruit–in fact so much so that as kids who would attend weddings, bar-mitzvahs, picnics….you name it, we’d leave feeling sick and water heavy from eating so much fruit! Sounds crazy, but it’s true–all those fruits we didn’t always have at home and we couldn’t hold back. So now, as we’ve learned to tame our sweet tooth, we have to admit there is nothing better than sweet treats that include fruit. Not only are they packed with amazing sweetness, they’re packed with nutrients too.
And these Lemon Wild Blueberry Mini Tarts are to die for (um, yum!). There’s something about the tart lemon with the sweet Wild Blueberry that just makes our tastebuds dance…they are also packed with incredible phytochemicals such as anthocyanins which prevent or neutralize the damaging effects of free radicals so they keep your cells healthy! These little nuggets are so good, we can’t wait for you to try them! Please let us know what ya think!
Psst… we love whipping up dishes with Wild Blueberries– give some of our other creations a whirl–
White Chocolate Drizzled Wild Blueberry Granola Balls (No Bake!)
Skinny Turkey Meatballs with Wild Blueberry BBQ Sauce
Baked Tilapia with Wild Blueberry and Apple Chipotle Chutney
Serves 5
Ingredients:
4 teaspoons frozen Wild Blueberries
1 tablespoon nonfat Greek yogurt
1 tablespoon lemon juice
1 egg yolk
1 tablespoon sugar
5 mini phyllo shells
For Lemon Yogurt Sauce (optional):
2 tablespoons nonfat Greek yogurt
1/2 tablespoon lemon juice
Directions:
Preheat oven to 350F.
In a small mixing bowl, whisk together yogurt, lemon juice, egg yolk, and sugar.
Pour mixture into a small sauce pan and simmer on medium heat for about 15 minutes or until the mixture thickens to a gel-like consistency and starts to bubble. Be sure to whisk constantly so that the mixture does not burn in the bottom of the pan. Once the mixture has thickened, remove it from heat.
Next, place the mini phyllo shells either on a nonstick baking sheet or inside nonstick mini muffin pans. Or alternatively, lightly spray a baking sheet with oil and place the shells on the pan. Pour the mixture all the way to top of each phyllo shell. Place 1 teaspoon of Wild Blueberries on top of the mixture in each of the phyllo shells.
Place in the oven for about 10-15 minutes or until the tops start to bubble and thicken.
Remove from oven. Allow to cool enough to remove from pan. Serve warm. Enjoy!
Optional: To make lemon yogurt sauce, mix yogurt with lemon juice and whisk until yogurt becomes a liquid consistency. You can either add a little water or a little more lemon juice if too thick. Drizzle over tarts and enjoy!
Nutrition Facts (per serving): 47 Calories, 1g Fat, 0g Saturated Fat, 8g Carbohydrate, Protein 1g, 0g Fiber, 11mg Sodium, 42mg Cholesterol
The Nutrition Twins work with the Wild Blueberry Association of North America to help people live healthier lives.
- 4 teaspoons frozen Wild Blueberries
- 1 tablespoon nonfat Greek yogurt
- 1 tablespoon lemon juice
- 1 egg yolk
- 1 tablespoon sugar
- 5 mini phyllo shells
- For Lemon Yogurt Sauce (optional):
- 2 tablespoons nonfat Greek yogurt
- ½ tablespoon lemon juice
- Directions:
- Preheat oven to 350F.
- In a small mixing bowl, whisk together yogurt, lemon juice, egg yolk, and sugar.
- Pour mixture into a small sauce pan and simmer on medium heat for about 15 minutes or until the mixture thickens to a gel-like consistency and starts to bubble. Be sure to whisk constantly so that the mixture does not burn in the bottom of the pan. Once the mixture has thickened, remove it from heat.
- Next, place the mini phyllo shells either on a nonstick baking sheet or inside nonstick mini muffin pans. Or alternatively, lightly spray a baking sheet with oil and place the shells on the pan. Pour the mixture all the way to top of each phyllo shell. Place 1 teaspoon of Wild Blueberries on top of the mixture in each of the phyllo shells.
- Place in the oven for about 10-15 minutes or until the tops start to bubble and thicken.
- Remove from oven. Allow to cool enough to remove from pan. Serve warm. Enjoy!
- Optional: To make lemon yogurt sauce, mix yogurt with lemon juice and whisk until yogurt becomes a liquid consistency. You can either add a little water or a little more lemon juice if too thick. Drizzle over tarts and enjoy!