If you weren’t sure, I am a huge Triple D fan! Barry and I were watching one night and I was so intrigued when I saw one chef make a pie using goat cheese and blueberries… Does that even go together? Oh yeah, and there was basil in it, too!
I know, right?
Anyway, I was super intrigued and immediately had to play with the concept. As I googled, I was lucky enough to find the recipe on foodnetwork.com! The owner of 3 Sister’s Cafe, on my “Too Visit and Eat” List, gave their recipe! Thanks, Moira Sommers, for the recipe and inspiration!
After review, I did my normal brainstorming and created my version: A calorie, fat, and sugar slashing torte-like pie that can be eaten as breakfast, brunch, or dessert. I warn you, though, its pretty damn delicious!
Basil and Blue Goat Torte
- 1 cup Fiber One bran cereal
- 2 sheets (8 crackers) cinnamon graham crackers, low fat
- 3 Tbsp Splenda, granulated
- 1/4 tsp cinnamon
- zest of 1 lemon
- 1/4 cup soft buttery spread, like Blue Bonnet Light
- 2-3 Tbsp water
- 1/2 cup Chavrie sweet basil goat cheese*
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup liquid egg substitute
- 1/4 cup Splenda Brown Sugar
- 3 Tbsp all-purpose flour
- pinch salt
- 1 Tbsp basil, fresh, finely chopped*
- 5 cups blueberries
- 1/2 cup almonds, whole
- 1/4 cup Splenda, granulated
- 2 1/2 Tbsp, plus 1/2 tsp unsweetened applesauce
* If unable to find goat cheese with basil, simply use plain chavrie and add an extra tablespoon if chopped basil.
Preheat oven to 350 F. Combine cereal, graham crackers, Splenda, cinnamon, and 1/2 the lemon zest in a food processor. Pulse until the ingredients are a crumb consistency. Melt the butter spread. Add 2 Tbsp water to butter (add extra tablespoon of water, if needed), and pour butter mixture onto crumbs. Using your hands, combine the mixture and press onto a ceramic torte dish, that has been sprayed with non-stick cooking spray. Once the crust has been pressed, bake for 20 to 25 minutes.
Meanwhile, whisk the goat cheese, yogurt, liquid egg substitute, Splenda brown sugar, salt, the remaining lemon zest, and flour. Once combined, fold in the basil and blueberries.Set aside until crust has baked. Once the crust has baked, transfer the blueberry cream into the crust. Side aside while making the topping.
Place the whole almonds in the food processor and pulse until the almonds have crumbled, but not the point of utter pulverization. Combine the remaining streusel ingredients. Using your fingers, sprinkle the topping over the settled pie. Don’t be afraid to get your fingers dirty and evenly spread the topping. Return the pie to the oven and bake at 350 for 15 minutes. Turn the pie 180 degrees and bake for another 10-12 minutes.
Allow the pie to cool for 5-10 minutes before cutting.
As I took my first bight, my mom couldn’t take her eyes off me. Words began to stumble out, as I continued to put more of this dish in my mouth. MMMMM, savory, tart, sweet, delicious, MMMM… “What is wrong with you?” Oh man! It’s just so good!
I was dazzled by its beauty! The way the yogurt and goat cheese firmed up marbled the pie through the blueberries! And the crust and the almond streusel that sandwiched that tart torte! Oh man! Just, wow!
Nutrition: (per slice, 1/12 recipe)
Calories: 154, Fat: 5.7g, Sat. Fat: 1.4g, Cholesterol: 7.1mg, Sodium: 116g, Carbs: 23.4g, Fiber: 4.8g, Sugar: 11.5g, Protein: 4.5g
I hope you all enjoy as much I do!