I have not been doing desserts lately but this one I could not pass up, especially because it is only 135 calories per serving and it is delicious. I based it on Melissa Jacobson's recipe from Food and Wine but I changed it a bit to accommodate my maple syrup desire and my seasonal berries. I used the best local yogurt and my own raspberries. This recipe you must try. It is fast and fashionable and let's face it, we all have to add a dessert to our gatherings. Oh and you can take your time and place the berries on one by one as Melissa did but I just tossed handfuls on top. Enjoy.
- based on a recipe by MELISSA RUBEL JACOBSON for Food and Wine.com
- Raspberry Tart
10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs
- 1/4 cup crystallized ginger, finely chopped
- 1 tablespoon sugar
- Pinch of salt
- 2 -3 tablespoons unsalted butter, melted
- 1 large egg white
- 2 cups Greek-style nonfat yogurt, drained using a cheesecloth for at least six hours or better yet overnight ( the result is worth it)
- 2 tablespoons Mead's Maple Syrup
- 2 cups raspberries (9 ounces)
- Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 15 to 20 minutes, until the crust is lightly browned. Watch carefully and don't be reading your latest book like I did the first time I made this recipe. After removing the crust from oven, let the crust cool completely.
- In a medium bowl, mix the drained yogurt ( I let mine drain overnight) with the maple syrup. Spread the yogurt in the crust and arrange the raspberries over the surface of the yogurt. When ready to eat just cut the tart in slices and serve.