This is a delicious recipe that I actually found in an addition of a food and wine magazine. I tweaked it a little, but the outcome is amazing and I feel was delicious. Perfect as a snack or dessert. Exceptionally great with a spiced themed dinner, Greek, Indian or Middle-Eastern, it’s the cooling sensation that the yogurt along with the ginger leave.
12 whole graham crackers
5 pieces crystallized ginger (finely chopped)
4 tablespoons butter (melted)
1 1/2 tablespoons sugar
smidgen of salt
1 egg white
2 cups of non-fat greek yogurt (drained overnight)
2 tablespoons of honey
1 1/2 – 2 cups of fresh blueberries
Preheat the oven to 350 degrees. Spray a circle pie pan 9 x 9 and set aside. In the food processor, pulse the graham crackers with the sugar, salt and crystallized ginger until finely ground. Add egg white and butter and pulse until mixed well. Pour the crumbs into your prepared pan and press evenly over the bottom and the sides of the pan. Bake for 20 minutes, until the crust is lightly brown. Let the crust cool.
In a bowl mix the drained yogurt and honey. Pour the yogurt evenly over the crust and arrange the blueberries evenly over the top of the yogurt. Now you can slice and serve.