RAW BLUEBERRY TARTLETS - Vegan - 5 pts

[Guest guest]

Haven't tried it yet. But I love the idea!

 

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RAW BLUEBERRY TARTLETS - Vegan - 5 pts

2 cups fresh blueberries

2 tsp fresh orange juice

1 tsp fresh lemon juice

1/2 tsp grated orange zest, plus extra julienned for garnish

1/4 tsp vanilla extract

4 tsp brown sugar

Canola-oil cooking spray

2/3 cup raw almonds

1/2 (packed) cup pitted dates

 

 

 

Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a

mixing bowl with cooking spray. Pulse almonds in a food processor

until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates

with 1 tsp water in food processor until well chopped (they will be a

little clumpy). Mix with almonds to form a paste. Divide mixture

evenly into 4 golf ball–sized rounds. Place each ball between 2 pieces

of wax paper and press to form a 4-inch crust. Turn up edges if

desired. Refrigerate 2 hours. Use a spatula to move crusts to serving

plates; fill each with 1/2 cup berries and drizzle each with some

leftover juices from bowl. Top with julienned orange zest.

 

Serves 4

 

Source: Self Magazine, recipe of the week, 05.07.07

Formatted by Chupa Babi in MC: 05.07.07

 

THE SKINNY

242 calories per serving; 11.2 g fat (0.9 g saturated; 6.1 g fiber

34.8 g carbs; 5.7 g protein

 

Fruit may become your first choice for dessert after you try this dish

from The Golden Door in Escondido, California: Fresh blueberries are

the ideal topping for the almond-date crust. You'll get a helping of

antioxidants and fiber, and don't be afraid of the fat: It's mostly

the healthy kind.

 

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