Sweet berries and flaky crust make for an irresistible dessert rich in antioxidant and fiber. Use a blend of berries or just one type, whichever you prefer or also moelleux au chocolat video.

1. Sweet berries and flaky crust
make for an irresistible
dessert rich in antioxidant
and fiber. Use a blend of
berries or just one type,
whichever you prefer or also
moelleux au chocolat video.
Serves 12
Prep time 2 hours
Bake time 40 minutes
1/4 cup ice-cold water
(without ice)
• 3 tbsp. low-fat plain yogurt
• 1 cup whole-grain pastry
flour
• 1/2 cup all-purpose flour
• 1 tbsp. plus 1⁄3 cup sugar
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 7 tbsp. nonhydrogenated
butter-replacement stick
margarine
• 5 cups mixed berries, such
as blueberries, raspberries,
and strawberries
• 2 tbsp. cornstarch
• 1 tbsp. lemon juice
• Confectioners’ sugar, for
dusting (optional)
1. In a measuring cup, whisk
together the cold water and
yogurt. In a food processor,
combine the pastry and all-
purpose flour, 1 tbsp. sugar,
cinnamon, and salt. Add the
margarine and pulse until the
mixture resembles coarse
crumbs. With the motor
running, gradually add the
yogurt mixture and process
just until the ingredients
come together. Gather the
dough into a ball. Wrap in
plastic and refrigerate for at
least 2 hours.
2. Preheat oven to 350°F. In
a large bowl, combine the
berries, cornstarch, lemon
juice, and remaining 1⁄3 cup
sugar and toss gently.
3. Shape dough into 6 small
balls. Roll out each ball on a
lightly floured work surface
to about a 6-inch circle.
Using six 4-inch tartlet pans
with removable bottoms,
line the pans with the dough.
Evenly distribute the fruit
mixture into the pans.
4. Bake until the filling is
bubbling and crust is
browned, 15 to 20 minutes.
Transfer to a rack for 15
minutes. Remove from pans
and cool completely. Dust
with confectioners’ sugar, if
desired.
Per serving: (1/2 tartlet): 166
cal, 7 g fat (2 g sat), 24 g
carbs, 2 g protein, 3 g fiber, 0
mg chol, 125 mg sodium, 22
mg calcium