A cheesecake-type dessert made with low-fat yogurt and berries.
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/3 cup soft margarine
1 tsp vanilla
3 cups berries (I used a mixture of blueberries, rasberries and blackberries), fresh or frozen (not thawed)
3 tbsp flour
3 tbsp sugar
1/3 cup flour
2 cups low-fat plain yogurt
1 egg, lightly beaten
2/3 cups sugar
2 tsp grated lemon or orage rind
1 tsp vanilla
In a mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla; mix well. Press into bottom of 10″/3L square cake pan, springform or flan pan; sprinkle with berries.
In a small bowl, combine 3 tbsp of sugar and 3 tbsp of flour. Sprinkle on top of the berries.
Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, rind and vanilla; mix until smooth. Pour over berries.
Bake in 350F oven for 60-70 minutes or until golden. Serve warm or cold.
All of my guys are huge yogurt fans. Seriously, it’s ridiculous. We go through a tub of yogurt pretty much every day. So they all really liked this dessert. I loved the yogurt and berry topping, it was so rich and creamy. You’d never know it’s low in fat. Cole and I both agreed though that the crust was a little hard. It’s probably because I baked it a little too long. I was worried I wasn’t baking it long enough because the top seemed kind of soft, but it firmed up nicely as it cooled. So next time I won’t bake it quite so long. I think 60 minutes is probably plenty. I’d also like to try this with a graham cracker crust, I bet it would be really good. Then it would be more like a cheesecake instead of a fruit flan.
-Adapted from The Lighthearted Cookbook
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