Yogurt Tartlets

Oh, and here’s some breakfast.  I feel obliged to share some with you.  These tartlets are lovely and pretty healthy and you could easily make them on, say, Sunday night, and have a delicious breakfast treat for Monday and Tuesday.   I recommend trying them.  Like, really.  Because they totally taste like dessert for breakfast but with more redeeming nutritional qualities.  So you can eat two.

Recap: September

Recap: September

Recap: September

Recap: September

Recap: September

Yogurt Tartlets

Makes 6.

  • 1 c. AP flour
  • 1/3 c. oats
  • 1 tsp salt
  • 7 TBS butter
  • 2 TBS maple syrup
  • 2 TBS natural cane sugar
  • 1 c. plain lowfat vanilla yogurt
  • 2 TBS maple syrup
  • 2 tsp lemon juice
  • 2 eggs, lightly beaten
  • fresh fruit, for topping
  1. Preheat oven to 350°F.  Stir together flour, oats, and salt in a medium bowl.  Melt butter over medium heat in a large saucepan.  Once melted, add sugar and maple syrup and stir until evenly incorporated.  Add flour/oat mixture, stir to mix, and continue to cook for two minutes.  Dough will turn slightly whiter in spots and will start to smell toasted as it cooks.
  2. Turn the dough out onto a cutting board or other heatproof surface.  Divide into 6 portions.  When cool enough to touch, press each portion into the bottom and around the sides of a 4 inch tartlet pan.  Freeze tartlet crusts for 10 minutes.
  3. In a medium bowl, mix together yogurt, lemon juice, and remaining 2 TBS of maple syrup.  Lightly beat eggs in a small bowl, then stir into yogurt just to incorporate.  Divide yogurt mixture evenly among tartlet pans.  Bake for 23-25 minutes, until the custard is no longer jiggly.  Refrigerate baked tartlets for 2-3 hours before serving.  Serve cold, topped with fresh or dried fruit.

Nutritional Analysis (estimated using SparkPeople’s recipe calculator): 297.2 calories per serving (6 servings per recipe), 15.3 g fat, 1.5 g fiber, 7.1 g protein.

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