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.
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
- 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.
- 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.
- 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.
Dining and Cooking