Wednesday, August 29, 2007

Blueberry Bottom Cheese Tart

Fruit on the bottom, cheese on top with a yummy crust - heaven!

Blueberry Bottom Cheese Tart (Almost Level 1)

***For Crust:
1 cup vanilla (unsweetened) whey powder
1 stick of butter, softened
1/4 cup sugar substitute

For the filling:
2 cups blueberries
1 8 ounce package cream cheese, softened
2 large eggs
1/4 cup sugar substitute (I use Whey Low)

Preheat the oven to 325.

Combine crust ingredients in a small bowl and mix together well. Mixture will be crumbly. Press into bottom and up the sides of a 9" tart pan. Bake at 325 for 10-12 minutes. Do not allow the crust to brown much.

Cool 20 minutes.

Raise oven temperature to 350.

Mix the cream cheese, eggs, sugar substitute, lemon zest with mixer on medium speed until smooth.

Place the berries in the tart shell. Pour the cream cheese mixture over the berries.

Bake 30 minutes until the filling is set. Cool on a rack and then refrigerate.

***You can make a crumbled cookie crust similar to a graham cracker crust (this would then be a Level 2 dessert) by doing the following for the crust:

Use 2 cups of Almond Macaroon cookie crumbs and 3 tablespoons melted butter.
Mix the crumbs and butter. Press firmly into the bottom and up the sides of a greased 9 inch tart pan. Bake in the oven for 10 minutes. Remove from oven and place in freezer. Use in place of above crust.

The crust is easy to work with. Just don't taste it - whey protein powder tastes awful uncooked!

The crust will puff up a little bit in spots when you bake it. Just press very lightly on the puffed up parts to flatten them.

I always nosh on the blueberries and sometimes come up a little bit short of the 2 cups called for. This is about 1 3/4 cups.

The cheese mixture pours easily over the berries.

Fresh from the oven cooling on the rack. Let it come to room temp on the rack, then remove the tart pan sides. Some of the crust may stick to the sides, just loosen with a sharp knife.

Chilled from the fridge and ready to serve.




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