Low-Carb Blueberry Tart with Walnut-Graham Cracker Crust

Serves 12

Ingredients

• Crust
• 1/2 cup walnuts
• 1 cup whole-wheat graham cracker crumbs (about 14 crackers)
• 1 large egg white
• 1 tbsp butter, melted
• 1 tbsp peanut or canola oil
• Pinch of salt
• Filling
• 8 ounces reduced-fat Neufchâtel cream cheese, softened
• 1/4 cup reduced-fat sour cream
• 1/4 cup + 2 tbsp grade B pure maple syrup*
• 2 cups fresh blueberries

*Use sugar-free syrup to lower the carbohydrate (sugar) content

Preparation

1. Preheat oven to 350 F.
2. Spread walnuts onto a baking sheet. Bake, stirring once, about 8 minutes.
3. Reduce oven to 325 F.
4. Add toasted walnuts to food processor and pulse. Add graham cracker crumbs and process until fine.
5. In a medium bowl, whisk egg white until frothy. Mix in walnut-graham cracker mixture, butter, oil and salt. Press into the bottom of a 9-inch removable-bottom tart pan, going 1/2 inch up the sides. Set the pan on a baking sheet and bake about 8 minutes, until dry and edges darken slightly. Cool on a wire rack.
6. In a medium bowl, beat cream cheese, sour cream and 1/4 cup maple syrup with an electric mixer on low speed until smooth. After the crust has cooled, carefully spread the filling evenly over top. Arrange blueberries on top of the filling, pressing lightly to set. Drizzle remaining 2 tbsp maple syrup over top. Chill for at least 1 hour to firm up.

Nutrition Information per Serving

• 177 Calories
• 11 g Fat
• 18 mg Cholesterol
• 138 mg Sodium
• 103 mg Potassium
• 17 g Carbohydrate
• 1 g Fiber
• 4 g Protein

Exchanges per Serving

• 1 Carbohydrate (other)
• 2 Fat

Source: EatingWell

Image credit: Mary Bakija / flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.