Blueberry Tartlets

Every heart beats true for the red, white, and blue(berries)! Happy 4th of July everyone!

I made these blueberry tartlets for the 4th of July cook-out Emily’s family is hosting today.

They.Are.Divine.

They are a light(er) dessert, but they still taste totally decadent. I sampled the filling as I was baking these, and I couldn’t believe how good such a simple recipe tasted. Oh yes, these are simple to make, but they look very impressive. I was going to top them with a combination of strawberries and blueberries to be festive for the holiday, but strawberries were $3.99 a pint. Poor college student over here. Blueberries were buy one get one free. Bargain shopper! As my dad would say, “only buy things that are on sale!”

So cute! These tartlets are great for parties because they are small, handheld desserts. I find that handheld desserts go over a lot better at parties than whole pies/cakes/tarts that you have to slice.

Blueberry Tarlets

adapted from a combination of recipes from Eating Well and Hungry Girl

Ingredients:

15 wonton wrappers (can be found in most grocery stores near the tofu)

8 ounces reduced fat cream cheese

1/4 cup plain, non-fat yogurt

1/4 cup pure maple syrup

2 cups fresh blueberries

butter spray

non-stick spray

To prepare the crusts:

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray, and set aside.

On a clean dry surface, set out 4 wonton wrappers. Spray each one with 2 sprays of butter, and use your fingers to spread butter evenly over each wonton; gently flip wontons and repeat. Carefully transfer wontons to muffin tin, placing each wonton in a muffin cup and pressing it in to form the cup shape. Repeat entire process with the rest of the wontons, and place tray in the oven.

Bake wonton cups in the oven for 10 minutes, or until they are firm and brown. Once cups are cool enough to handle, transfer them to a plate. Allow cups to cool completely.

To prepare the filling:

While the crusts are baking and cooling: Beat cream cheese, yogurt, and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spoon the filling into the wontons, being careful not to break up them. Arrange blueberries on the filling, pressing lightly so they set in. Chill for at least 1 hour to firm up.

I’m so excited to see how these go over at the party!

What are you excited to eat today!? I’m looking forward to having a hamburger! I’ve been craving one for a couple days now. And, of course, I’m excited to eat a tartlet