Serves: 6
Total Calories: 156

4 ounces cream cheese softened
1 egg large
1 (6-ounce) container lemon custard yogurt
6 individual graham cracker crust tart shells (4 oz. package)
1/4 cup peach preserves or apricot preserves
2 teaspoons cornstarch
1 cup blueberries fresh
Fresh mint leaves (optional)
Shredded orange peel (optional)

Heat oven to 325°. In a small bowl, whisk cream cheese until smooth. Beat in egg until well blended fold in yogurt. Spoon into tart shells. Place on a baking sheet and bake 15 to 18 minutes until edges are set, but center is still slightly soft. Cool, cover, and refrigerate until ready to assemble.

Meanwhile, in a small saucepan, stir preserves and cornstarch until blended. Stir in 1/2 cup of the berries. Over medium heat, bring to a boil. Cook and stir until mixture is shiny and thickened. Remove from heat and stir in remaining berries let cool.

To serve, using the point of a knife, lift crusts from foil pans. Place on small dessert plates. Spoon blueberry sauce over top. Garnish with mint and orange peel if desired.


Serve with grilled salmon steaks, boiled new potatoes, and steamed vegetables.

Nutritional Facts:

Serves: 6
Total Calories: 156
Calories from Fat: 69

More Recipes from the Simple Dishes/Summer Days Cookbook:
Chilled Nectarine Dessert
Fresh Berry Pie
Mini Blueberry Cheesecakes
Peach 'n' Plum Cobbler
Raspberry Trifle
Strawberry Brownie Shortcake