Chocolate Berry Tart
Barley and Lentil
Salad
Prepare Time: 10 minutes | Total Time: 40 minutes + cooling
and setting time | Serves: 8
Ingredient
Crust
·
3⁄4 c whole wheat flour
·
1⁄4 c unsweetened cocoa powder
·
3 Tbsp sugar
·
1⁄4 tsp baking powder
·
1⁄4 c coconut oil or melted unsalted butter
Filling
·
1 1⁄2 c 2% plain Greek-style yogurt, strained
·
1 tsp vanilla extract
·
2 lg egg whites
·
1⁄4 c + 1 Tbsp sugar
·
6 oz raspberries (about 1 c)
·
6 oz blackberries (about 11⁄4 c)
Recipe
1.
Heat oven to 175°F.
2.
Prepare crust: Whisk flour, cocoa, sugar, baking powder, and 1⁄4 tsp salt
in medium bowl. Using pastry cutter or 2 knives, cut in oil until mixture is
crumbly. Stir in 1 Tbsp ice water until mixture forms a dough. If necessary,
stir in more water. Coat 9" tart shell or pie pan with cooking spray.
Press dough into shell in even layer. Bake until dry and set, about 15 minutes.
Cool.
3.
Make filling: Whisk yogurt and vanilla in large bowl and set aside.
Combine egg whites and 1⁄4 cup sugar in large heatproof bowl set over pan of
simmering water. Whisk until sugar is dissolved and mixture reaches 155°F, 2 to
3 minutes. Remove from heat and beat with electric mixer on high speed until
mixture doubles in size and holds stiff
peaks, about 6 minutes. Fold into yogurt mixture. Spread into tart shell and
chill until yogurt mousse sets, about 2 hours. Toss berries with remaining 1
Tbsp sugar and 1 Tbsp water and chill while tart sets. Top tart with berries
just before serving.
Per serving 210 cal, 8 g pro, 29 g carb, 5 g fiber, 16
g sugars, 8.5 g fat, 6.5 g sat fat, 114 mg sodium
