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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Fresh blueberries on top of an almond-date crust. I haven't tried this recipe yet, from Self Magazine, but how can it not be a great summer treat - there's no baking! Although, the portions look awfully skimpy! I might consider this a cookie, not a full dessert. Ingredients:
2 cups fresh blueberries |
2 teaspoons fresh orange juice |
1 teaspoon fresh lemon juice |
1/2 teaspoon grated orange zest, plus extra julienned for garnish |
1/4 teaspoon vanilla extract |
4 teaspoons brown sugar |
canola-oil cooking spray |
2/3 cup raw almonds |
1/2 cup pitted dates |
Directions:
1. Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste.
2. Divide mixture evenly into 4 golf ball-sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
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