Sunday, June 3, 2012

Low Fat (Whole wheat) Fruit Tart Recipe


A healthy summer-ish recipe for you to make for your neighbor...a barbecue...or just for fun.

Low Fat (Whole Wheat) Fruit Tart Recipe:

Crust:

1 1/2 cups of whole wheat flour
3/4 a teaspoon of salt
4 packets of stevia in the raw sweetener
1/2 cup of cold unsalted organic butter
4-5 Tablespoons of cold skim milk

Place your whole wheat flour, salt and sweetener in your food processor and blend for just a second. Slowly start blending in cubed cold butter as it will start to form a soft crumbled mixture. After all your butter is added add your milk one teaspoon at a time until your mixture is like a thick paste.

Take mixture and roll it out onto a floured silicon baking mat and roll out into a large circle, larger than your pie dish or tart dish. Flip your mat and crust over your dish and cut the edges even with your dish. I fold my edge over a bit to give it a ridge. Using a fork poke several hold into the bottom of your pie crust. Bake at 450 degrees for 10-15 minutes until the top edges are a deep golden brown. Cool completely before adding your filling and fruit.

Filling:

I used 2 packages of sugar free cheesecake pudding mixture and made as directed for a pie using 3 1/2 cups of cold skim milk to mix to the pie filling. Pour immediately into your cooled pie crust and start topping with your favorite fruits. (see photo)

Fruit Glaze:

1/2 cup of naturally sweetened apple juice
1/4 cup of agave nectar
1 1/2 teaspoons of cornstarch

Place all ingredients into a small pot on your stove and stir until cornstarch has dissolved. Heat on medium until your mixture comes to a boil. Stir continuously.  Once your mixture becomes thicker (not too thick) remove from heat and let it cool for 4-7 minutes. Use a spoon to gently glaze your fruit tart spreading on top of your entire pie.  Refrigerate immediately.


I typically try to stay away from artificial sweeteners (except for Crystal Light drinks) but I tried out stevia and a sugar free pie mix with this. It turned out great.




Summer looks so pretty huh?

Enjoy.


Love,
   Erin

16 comments:

  1. Mmmm! This looks so delicious. This might be a little embarrassing, but I've actually never used whole grain flour. I'm wondering if this crust would also be good made with almond flour... hmmm, I might have to experiment!
    -Allison
    www.alliray.com

    ReplyDelete
    Replies
    1. actually! I mean to type 'whole wheat flour' I'm going to edit the post quickly. I guess I had 'whole grain' on the mind while typing up the post. I actually use stone ground whole wheat flour. You can find it very easily on your local grocery stores baking isle. However, normally tarts are made with an almond type of crust. I was trying out the whole wheat approach to see how it turned out. I really loved the whole wheat crust a lot. The pie is pretty sweet and so the gritty and earthy crust really balanced it out. Experiment away though!! :)

      Delete
  2. Looks delicious! Pinned for later. x

    ReplyDelete
  3. Looks like a wonderfully healthy but also decadent snack! Thank you for sharing this recipe because I just started a healthy diet :)

    Cathy Trails

    ReplyDelete
    Replies
    1. You are so welcome. I'm trying to follow a low GI Diet myself. :) I'll be sharing more 'healthy' recipes in the near future.

      Delete
  4. THIS IS MY FAVORITE DESSERT. Even in January, on my birthday, this is my birthday cake request. And thank you for this great recipe .. now I can try it out for myself!

    grace
    http://herumbrella.com

    ReplyDelete
    Replies
    1. Yay!! :) This recipe turned out pretty darn good. I'm glad I went with a whole wheat crust because it really balanced out the sweetness of the pie filling with it's earthy texture and flavor.

      Delete
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