2015-06-14

Lemon Blueberry Tartlets

Yield: 10 tartlets



INGREDIENTS:


10 mini sweet pastry cases

2tbsp blackberry jam

2tbsp fat-free plain Greek yoghurt

zest of 1 lemon

100g fresh blueberries


1 Spread a thin layer of jam just enough to coat the bottom of each case.

2 Spread a thin layer of yoghurt on the jam.

3 Sprinkle lemon zest over the yoghurt layer.

4 Coat blueberries with the remaining jam. Then distribute blueberries on top - around 7 berries per tartlet.

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