Blueberry Tart with Walnut Crust

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It’s always a good idea to have a light and (mostly) healthy dessert recipe in your recipe book. Our Blueberry Tart with Walnut Crust has light, simple flavors and an elegant presentation that will make your guests think you worked for hours on it. Lucky for you, it’s actually a very easy dessert to put together. Plus, it won’t derail your healthy eating!

We’ve used low fat cream cheese and Greek yogurt to create a creamy, smooth tart texture and sweetened it only with honey. Walnuts and whole wheat graham cracker crumbs make up the crust, and it’s topped with fresh blueberries. Feel free to add or substitute other fruits; strawberries and blackberries would make an especially nice addition.

Blueberry Tart with Walnut Crust

Blueberry Tart with Walnut Crust

Yields: 8 servings | Calories: 208 | Total Fat: 8g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 258mg | Carbohydrates: 28g | Fiber: 2g | Sugar: 19g | Protein: 7g | SmartPoints (Freestyle): 9


    For the Crust:
  • 1/2 cup walnuts, ground fine
  • 1 cup whole wheat graham cracker crumbs
  • 1 egg white, whisked until frothy
  • 1 tablespoon honey
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon butter, melted
  • 1 tablespoon coconut oil, melted
    For the Blueberry Filling:
  • 8 ounces fat-free cream cheese(or Neufchatel cheese) softened
  • 1/4 cup plain Greek yogurt
  • 1/4 cup honey
  • 1 teaspoon almond extract
  • 1 tablespoon lemon zest
  • 2 cups fresh blueberries


    For the Crust:
  1. Preheat oven to 325.
  2. Combine all ingredients and mix well. Mixture should look like wet sand. Press mixture onto the bottom and sides of a removable bottom tart pan or cheesecake pan. Bake for 8 to 10 minutes until crust is dry and darker in color. Cool completely before filling. Do not remove from pan.
    For the Filling:
  1. Whip together the cream cheese and yogurt until creamy and smooth. Add remaining ingredients, except for blueberries. Carefully pour into prepared crust, spreading evenly. Take care not to break the crust. Arrange blueberries on top of filling. Refrigerate at least one hour, overnight if possible, for tart to become firm. Carefully remove from pan, cut, serve, and enjoy!

For more skinny desserts sure to impress, see our 20 Decadent Chocolate Desserts or 13 Skinny No-Bake Desserts!

How did this recipe turn out for you? We welcome your feedback in the comments!

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4 Comments on "Blueberry Tart with Walnut Crust"

  1. Sherry  April 3, 2017

    Could you substitute a different sugar for the honey? If so, what kind and how much?

    • Nichole Furlong  April 4, 2017

      Hi Sherry, you can substitute 1 tablespoon of pure maple syrup or 2 tablespoons of coconut sugar! You could leave a sweetener out of the crust if you are looking to lower sugar content. It will still be very yummy!

  2. Diane  July 15, 2017

    I’m allergic to walnuts. What would you substitute?

    • Emilia Horn  July 15, 2017

      Diane, you could try ground flax seeds.


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