French Blueberry Tart

"Yogurt cheese is a wonderful way to reduce calories and fat. This recipe makes a delicious and creamy low-fat dessert. I used recipe #145891 for the tart crust. The longest amount of time is in straining the yogurt to make the cheese. In place of the vanilla yogurt, you can use a 32 container of plain lowfat yogurt and add 1 teaspoon vanilla. The powdered sugar in the recipe might need to be increased to 1/3 cup depending on taste."
photo by MarraMamba photo by MarraMamba
photo by MarraMamba
Ready In:
24hrs 20mins




  • Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
  • Prepare the tart shell as directed and allow to cool.
  • While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
  • Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
  • Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
  • Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
  • Place in refrigerator and allow to sit until thoroughly chilled.

Questions & Replies

Got a question? Share it with the community!


  1. This is a very good tart. Everyone loved it. I drained the yogurt in a cheesecloth lined colander overnight in the fridge. The end result is a tart that's good enough for company and does not taste as though it's low fat.
  2. Delicious. The yogurt trick is a great one, i thought it would be more problematic but it was perfect. Saw a show on FNC that suggested using a clean cotton pillow case to drain things from yogurt to fruit so i used that, knotting it over my cupboard handle. took 6 hours to drain completely. Flavors were excellent and will use this as a sub for other cheeses when needed in desserts. Thanks so much. my pic is lousy, my apologies.


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
View Full Profile

Find More Recipes