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.
where do I get graham crackers in Italy?
Since Graham crackers tend to be sweet cookies, I would substitute for Campagnole, Biscotti Digestive, or any crunchy cookie around that texture. I also would suggest in this recipe ginger snap cookies, I haven’t tried that yet but my intuition says that it could blend in nicely seeing as the crust has some sort of ginger flavor to it already. Let me know how t turns out.
Reblogged this on mythineats and commented:
Happy International Women’s Day! Indulge with this Low-Fat and Healthy Dessert.
That looks really good! What yogurt do you use? I think finding a good yogurt makes all the difference! 😉
I used Low-fat Greek Yogurt, I thought it worked really well. Let me know how it works for you.
Will do! It looks really yummy! If I post it on my blog I’ll link up to you! 😉