Early in my dietetics career, I realized a barrier to change for many people was the prospect of giving up their favorite foods. When counseling someone branded as “noncompliant”, I would ask what has been keeping them from making changes to their diet. Sometimes they said lack of time or finances. Others, like a guy I saw this week, would respond, “Well, I’m just content sitting at home watching tv.” Hey, his health is his prerogative! But for most, it was as simple as them not wanting to give up certain foods. I would then ask if they were willing to make changes if I incorporated these special foods. Most of the time, they would emphatically reply “Yes!” And guess what? Often these “noncompliant” patients would actually make pretty significant diet changes.
This tart is a perfect example of a healthy splurge. It tastes rich and decadent, but it is lightly sweetened, contains no refined flour and is made with small amounts of healthy fat. I used 100% whole grain graham crackers from Mi-del, which are also lightly sweetened with molasses. Creamy honey sweetened Greek yogurt is the perfect filling. Don’t skip out on the crystallized ginger, which adds a hint of spice that goes especially well with blueberries.
- 1½ cups graham cracker crumbs, from 100% whole grain graham crackers
- ½ cup crystallized ginger, finely chopped
- pinch of salt
- 3 tablespoons coconut oil
- 1 large egg white
- 2 cups plain nonfat Greek yogurt
- 1½ tablespoons honey
- 1 pint blueberries
- Preheat the oven to 350 degrees.
- Spread a little coconut oil on a pie pan.
- In a food processor, pulse the graham crackers with the crystallized ginger and salt to combine. Add the coconut oil and egg white and pulse until the crumbs are evenly coated.
- Press the crumbs into the bottom of the pie pan until even. Bake about 20 minutes.
- In a medium bowl, mix the yogurt and honey. Spread over the crust and arrange the blueberries over the top.