1 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract)
Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parch-ment paper, allowing it to hang over the sides of the pan, and mist with cooking spray.
In a small saucepan, combine blueberries, 2 tbsp honey and lemon juice. Set over medium heat and cook, stirring occasionally, until blueberries begin to break down and release their juices, 4 to 5 minutes. Stir in 1 tbsp flour and continue cooking, stirring constantly, until thickened, 1 minute. Remove from heat and set aside to cool to room temperature.
Meanwhile, in a food processor, pulse together chestnuts, salt, 1 tbsp honey and 1 tbsp flour until mixture resembles wet sand. Press mixture evenly over bottom of prepared pan.
Wipe out food processor and add cheese, yogurt, eggs, vanilla, lemon zest, remaining 2 tbsp honey and 1 tbsp flour. Process until well combined, 1 minute. Spread mixture over crust.
Dollop cooled blueberry mixture over cheese mixture and swirl with a spoon. Bake until set, 45 to 55 minutes. Cool completely on a rack. Lift parchment to remove from pan, transfer to a cutting board and cut into 20 squares. Store in an airtight container in the fridge for up to 3 days.
Combine light and flaky phyllo dough with the comforting warmth of blueberries for a truly divine dessert without the heavy flavor (and fat!) of traditional pastry desserts with this blueberry strudel recipe.
Precise measurements ensure these grab-and-go breakfast bars are light and delightfully chewy. We love the balance of sweet blueberries and apricots with tart cranberries, but experiment with your own favorite fruits for a personal twist.
If you’re hooked on sugar-filled breakfast tarts from a package, consider this an intervention. We’ve created the ultimate replacement using whole-grain flour, a lemon and poppy seed filling and a lightly sweet blueberry drizzle – simply freeze and reheat for breakfast, snacks or even dessert.