Mini healthy Greek yogurt and blueberry tarts

Looking for a quick and delicious breakfast that's both satisfying and balanced? These mini Greek yogurt and blueberry tarts are the perfect solution. With their crispy almond and oat base and refreshing topping of creamy yogurt and fresh fruit, they transform your morning into a delicious and nutritious treat.

The secret to their effectiveness? Shop Santé's IsoGen® protein powder. Enriched with isolate and collagen-rich beef protein, it provides a high-quality protein source that supports your energy and contributes to your overall well-being. Each tartlet thus becomes a complete, satisfying, and convenient lunch.

In addition to being nutritious, they're perfect for an active lifestyle. Prepare the crusts the night before and fill them in the morning for a quick meal, or customize them with seasonal fruits. Their freshness and crispness make them a versatile option that never disappoints.

And if you like to experiment, IsoGen® powder can also be added to other creations: smoothies, pancakes, muffins, or homemade bars. It's a simple way to incorporate more protein into your daily routine without sacrificing taste.

Ingredients (8 tartlets)

Protein tarts

• 375 ml (1 1/2 cups) of almond flour
• 125 ml (½ cup) of quick-cooking oat flakes
• 35g of IsoGen® protein powder (vanilla)
• 45 ml (3 tbsp) all-purpose flour
• 45 ml (3 tbsp) golden brown sugar
• 80 ml (⅓ cup) of melted coconut oil
• 5 ml (1 tsp) of vanilla extract

Toppings

• 500 ml (2 cups) of vanilla Greek yogurt
• 180 ml (¾ cup) of blueberries
• 60 ml (¼ cup) sliced almonds

Preparation

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine almond flour, oat flakes, protein powder, all-purpose flour, and golden brown sugar.
3. Add the melted coconut oil and vanilla extract. Mix with a spoon or your hands until you obtain a homogeneous, crumbly mixture.
4. Divide the mixture among mini tartlet tins (or muffin tins) that have been lightly greased, and press firmly into the bottom and up the sides to form a compact crust. Place the tins on a large baking sheet.
5. Bake for 10 minutes or until the crusts are lightly golden. Let cool completely.
6. When ready to serve, spoon about 1/4 cup (60 ml) of Greek yogurt into each cooled tart shell. Distribute the fresh blueberries over the tarts and sprinkle with sliced almonds for added crunch.

 

Hubert Cormier, Ph.D., Doctor of Nutrition (hub_nutrition)