Thanks again to Pamela MacElree for sharing her barbecue secrets here this week (if you missed the first four courses, click here, here, here and here).
Please share in the comments section whether you try out any of these recipes this weekend. Enjoy!
PART 5: DESSERT! FROM PAM: The whole meal was fantastic. And honestly, I didn't spend more than four hours in the kitchen that morning. The best part was everyone else also enjoyed the food -- or at least they said they did. Almost everyone realized they were eating healthier foods, but since it still tasted good, they were happy. The only BBQ I've ever been to where they didn't serve hamburgers and hot dogs was, go figure, my own.
I love dessert, but I hate more than anything when I decide to have a piece of dessert and it tastes like crap. I waste all those carbs, fats and calories on something that I'm not even enjoying. To cure that, serve this.
Raspberry and Blueberry Tart with Almond Crust
Crust
½ cup of blanched almonds, lightly toasted
1 cup of whole wheat graham cracker crumbs
1 egg white
1 TBSP melted butter
1 TBSP walnut oil
Instructions:
-Preheat oven to 325 degrees F.
-Chop almonds and graham crackers in a food processor until the mixture looks like fine crumbs. -Whisk egg white until frothy. Add the almond and graham cracker crumb mixture, butter, and oil. Mix together to combine.
-Once combined press the mixture evenly into a 9 inch removable bottom tart pan. Make sure the mixture is also pressed along the majority of the sides of the tart pan.
-Bake until dry, about 8 to 9 minutes.
-Cool on wire rack, do not remove the mixture from the tart pan.
Filling
8 ounces reduced fat cream cheese, softened
¼ cup 2 percent Greek yogurt
¼ cup of maple syrup
1 cup fresh raspberries
1 cup fresh blueberries
Instructions:
-In a medium-sized bowl, beat the softened cream cheese and Greek yogurt with a mixer on low speed until smooth.
-After the crust has cooled, evenly spread the filling mixture into it.
-Arrange the raspberries and blueberries on top, pressing them slightly into the filling mixture, just enough to secure them.
-Evenly drizzle the remaining maple syrup over the berries.
-Chill for 2 hours.
Please share in the comments section whether you try out any of these recipes this weekend. Enjoy!
PART 5: DESSERT! FROM PAM: The whole meal was fantastic. And honestly, I didn't spend more than four hours in the kitchen that morning. The best part was everyone else also enjoyed the food -- or at least they said they did. Almost everyone realized they were eating healthier foods, but since it still tasted good, they were happy. The only BBQ I've ever been to where they didn't serve hamburgers and hot dogs was, go figure, my own.
I love dessert, but I hate more than anything when I decide to have a piece of dessert and it tastes like crap. I waste all those carbs, fats and calories on something that I'm not even enjoying. To cure that, serve this.
Raspberry and Blueberry Tart with Almond Crust
Crust
½ cup of blanched almonds, lightly toasted
1 cup of whole wheat graham cracker crumbs
1 egg white
1 TBSP melted butter
1 TBSP walnut oil
Instructions:
-Preheat oven to 325 degrees F.
-Chop almonds and graham crackers in a food processor until the mixture looks like fine crumbs. -Whisk egg white until frothy. Add the almond and graham cracker crumb mixture, butter, and oil. Mix together to combine.
-Once combined press the mixture evenly into a 9 inch removable bottom tart pan. Make sure the mixture is also pressed along the majority of the sides of the tart pan.
-Bake until dry, about 8 to 9 minutes.
-Cool on wire rack, do not remove the mixture from the tart pan.
Filling
8 ounces reduced fat cream cheese, softened
¼ cup 2 percent Greek yogurt
¼ cup of maple syrup
1 cup fresh raspberries
1 cup fresh blueberries
Instructions:
-In a medium-sized bowl, beat the softened cream cheese and Greek yogurt with a mixer on low speed until smooth.
-After the crust has cooled, evenly spread the filling mixture into it.
-Arrange the raspberries and blueberries on top, pressing them slightly into the filling mixture, just enough to secure them.
-Evenly drizzle the remaining maple syrup over the berries.
-Chill for 2 hours.
I love all of the veggie recipes! I have a question for Pam, if she gets a free minute between all of her work and activities. My fam and I are trying to kick processed food out of our lives. Do you have any good veggie burger or bean burger recipes that are great for grilling? I'm excited to try the goat cheese appetizer.
I've just returned from picking brambles and have been OBSESSING over blackberry tarts. OBSESSING, because I can't find quite the right recipe. Namely, I'm looking for an alternative to the usual butter-based pastry crust and this one sounds superb! I love the idea of using walnut oil!
Hi Libby! Thank you. I just came accross what looks to be an excellent veggie burger recipe from an unlikely source, but I haven't made it yet. I'll track down the exact recipe and post it here as well as try to make it tonight and give you some feedback. Oh that reminds me I have a great black bean recipe, I'll post that too. (Sorry I can't do it right now, I don't have the info with me, and it's not jogging in my brain.)
Yum on the blackberries Monica, that sounds like an awesome berry substitute, this crust is great and using the greek yogurt adds protein to balance out the carbohydrates. Hope it turns out well!
I found it but haven't had a chance to test it yet. Guy Fieri, from the food Network, usually cooks up the dishes the men will love. His sister came up with this veggie recipe that sounds awesome and I can't wait to try it. (I would take out the onion and garlic, but that's only because I don't care for them)
I imagine that once you make the 'original' recipe you could sub in a variety of veggies to change the flavor.
Morgan's Veggie Patties - Guy Fieri
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
http://www.foodnetwork.com/recipes/guy-fieri/morgans-veggie-patties-recipe/index.html
Thank, Pam! I will try these while we are camping Labor Day weekend. I will let you know how they worked out.