This recipe is really light and a great way to use those fresh strawberries that are in season right now! The original recipe calls for blueberries, but I know not everyone is a fan, Corey included, so I decided to go half strawberries.
|oh you weren't aware that it was the forth of july???|
1/2 cup walnuts, lightly toasted (I didn't toast them in the interest of time and it still tasted great!)
1 cup graham cracker crumbs, preferably whole-wheat
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt
8 ounces reduced-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup (we use sugar free now and you can't even taste a difference)
2 cups fresh berries (strawberries & blueberries)
To prepare crust: Preheat oven to 325°F.
Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.