These blueberry tarts are the perfect balance of sweet and savory.
If you are new around here, in December 2017 I wrote a recipe for Skinny Pizza Dough. At the time, the WW plan changed and non-fat yogurt was zero points.
Sadly, not sure who started the 2 ingredient dough, but the premise was that if you mixed equal parts self-rising flour and non-fat Greek yogurt, you could use that dough to make pizza, among other things.
I never had success with the dough. It was sticky, I found myself adding more flour to get it to roll out, and it didn’t taste good. By simply adding water, yeast and salt the skinny dough was amazing.
For months I talked about how versatile the dough was, but it wasn’t until October of 2018 that it finally started to get noticed and I loved that people on the WW program were able to enjoy pizza without the guilt.
My first cookbook “Skinny Pizza Dough” is on Amazon if you want to check it out. It has dozens of recipes using the dough from bao buns to Cheez-It crackers. If you haven’t tried my dough, I recommend that you do. We also have a jenky video on our YouTube channel if you want to check it out.
Ingredients needed for blueberry tarts:
- skinny pizza dough (the dough lasts up to 7 days in the fridge!)
- cottage cheese
- crushed red pepper
- Italian seasoning
- lemon juice
- lemon zest
- vanilla extract
- Splenda (or any non-calorie sweetener)
- hot honey (or regular honey if you don’t like spicy)
- 6 ounces of skinny pizza dough (recipe card below)
- 1/4 cup cottage cheese
- pinch of crushed red pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- 1 tablespoon Splenda
- 1 teaspoon Mike's Hot Honey
- egg wash
Heat oven to 375. Roll out two ounces of dough into a circle. Take the remaining two ounces and roll until you get a long
rope, long enough to go around the outside of the dough circle.
Mix the cottage cheese through vanilla extract.
PLACE YOUR DOUGH CIRCLES ON YOUR BAKING SHEET. Sorry I am shouting but I had a tiny bit of trouble moving the tart to the baking dish in the reel above.
Divide the cottage cheese mixture between the tarts, add 1/4 cup blueberries to the tarts. Brush the dough with egg wash, and sprinkle Splenda over the dough and on top of the blueberries.
Bake for 25 minutes or until golden brown. Drizzle with Mike's hot honey and enjoy!
As of the date of this publication, each tart is 6 WW points. Click here for the WW tracker.
- 2 cups self-rising flour
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon yeast
- 1 teaspoon salt
- 1/2 to 3/4 cup water
- In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of 1/2 cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together.
- Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.
- On the day of baking, heat oven to 500 degrees. I use 5 ounces of dough for an individual pizza, but the dough is one point per ounce on all plans.
- Roll out, top with desired toppings, and bake for 8-11 minutes, or until desired doneness.
If you are weirded out by leaving the dough in the microwave because of the yogurt, you can slow rise the dough in the fridge for 24 hours. I bake my pizza on a baking steel, if you don't have one, reduce the temperature of the oven to 450 and use a jelly roll pan, but preheat the pan for 30 minutes before baking.
To track this dough to your WW app or check the point value, click HERE!
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 186mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 2g