Boozy Bananas Foster Bread

20160910_120126Bananas are a very beneficial fruit. They are cheap, easy to find, and contain nutrients that benefit our heart, digestive system, and weight loss goals. However, bananas are notorious for turning bad in the blink of an eye. The ugly dark brown spots on the peel are a sign of a mushy, overly sweet banana on the inside that very few find appetizing. As unappealing as an overripe banana may be, they are perfect for banana bread.

20160910_121250Banana bread is the perfect go to recipe for using up bananas that would otherwise go to waste. As much as I love the standard banana bread recipe, it can get repetitive rather quickly. This recipe, however, is an adult interpretation of the standard inspired by the famous bananas foster dessert.

Bananas Foster is a delightful dessert created by Owen Brennan of Brennan’s Restaurant in New Orleans, Louisiana. In the early 1950’s, Brennan asked his chef to create a dessert for the restaurant that included bananas because New Orleans was the major port of entry for the imported fruit at the time. Brennan wanted to showcase the fruit so Bananas Foster was born.

20160910_121055As a tribute to the New Orleans favorite, this recipe swaps out all of the granulated sugar for light brown sugar and cooks the mashed bananas in a blend of butter and dark rum. To give that extra boozy touch without having to set anything on fire, the bread is topped off with a glaze of even more butter and rum. Although banana bread is typically a breakfast accompaniment, this recipe is decadent enough to be served for dessert as well.

Note:

  • This recipe only yields one loaf of bread. The loaf produces 16 servings with one slice for each serving. If you require more bread you can easily double the recipe.
  • This bread freezes well but be sure to thaw the loaf thoroughly before adding the glaze.

Boozy Bananas Foster Bread

Ingredients:

  • 1 ½ cups Mashed Ripe Banana
  • 1 cup Light Brown Sugar; packed & divided
  • 6 tbsp. Unsalted Butter; melted & divided
  • ¼ cup Dark Rum; divided
  • 1/3 cup Plain Non-Fat Greek Yogurt
  • 2 Large Eggs
  • 6.75 ounces (1 ½ cups) All-Purpose Flour
  • ¼ cup Ground Flaxseed
  • ¾ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Ground Allspice
  • 1/3 cup Powdered Sugar

Preparation:

  1. Preheat oven to 350°. Grease a 9 x 5 inch loaf pan with nonstick cooking spray. Set aside.
  2. Combine banana, ½ cup brown sugar, 5 tablespoons melted butter, and 3 tablespoons rum in a nonstick skillet set over medium heat. Bring mixture just to a boil then remove from heat to cool. Transfer cooled banana mixture to a large bowl. Add the yogurt, remaining ½ cup of brown sugar, and eggs. Beat with a mixer on medium speed until combined.
  3. In a small bowl combine the flour, flaxseed, baking soda, salt, cinnamon, and allspice. Add flour mixture to the banana mixture and beat until just combined. Pour batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in the pan on a wire rack. Remove bread from pan and place on the wire rack.
  4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon rum, and powdered sugar. Stir mixture until well blended. Drizzle over warm bread. Serve.

NUTRITIONAL INFORMATION

(1 Slice)

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Weight Watchers: 8 Smart Points, 5 Points Plus, or 4 Traditional Points

 

RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Skinny Blueberry Oatmeal Muffins

20160830_075702It is said that eating a healthy breakfast leads one to make healthier choices throughout the day. However, if you are anything like me, you will find it hard to even wake up in the morning much less make a wholesome breakfast. If you are a parent, the task becomes even more challenging.

20160829_181726With most kids back to school (or about to be), now is the time when parents scramble to find simple breakfast options. Although a balanced breakfast consumed at the table with family is ideal it is not very practical. That is why I love these skinny blueberry oatmeal muffins because they are quick but also nutritious enough to kick off any adult or child’s morning. What is even better about this breakfast option is it can be made ahead, leaving more time in the morning to get ready…or catch a few more precious minutes of sleep. Simply make a big batch on a day you’re not busy and store in an airtight container.

20160829_180928This twist on a family favorite is made healthier by replacing the majority of the all-purpose flour with whole-wheat flour and oats. Whole-wheat flour contains more nutritional value compared to white, providing fiber and essential vitamins. Oats contain potassium, calcium, and soluble fiber, which keeps blood pressure low and leads to improved heart health. Vitamin C found in the blueberries also destroys free radicals and helps prevent cancer.

20160829_181740In addition to all of the overall health benefits these muffins provide, they are also a tasty way to increase lactation in mothers who are breastfeeding. I recently gave birth to my second baby girl at the beginning of August so I am currently trying to maintain my supply as long as possible. These muffins contain oats which are proven to increase supply. If you are making these muffins solely for lactation and not to be shared with the rest of the family, you can also add brewer’s yeast and ground flaxseed.

I always recommend using fresh, organic produce and this recipe is no different. I prefer fresh, organic blueberries in this recipe but if you want you can also use frozen blueberries. If you are using frozen blueberries, make sure that you toss the blueberries with a bit of flour to prevent them from turning the batter purple while baking.

Note:

  • If consuming these muffins for an increase in lactation output, add 2 tablespoons of ground flaxseed meal and only 1 tablespoon of brewer’s yeast for added benefits. I keep the brewer’s yeast to 1 tablespoon due to the harsh taste it has to many but if you can tolerate the taste you may increase it to 2 tablespoons as well.
  • If you elect to use frozen blueberries instead of fresh, toss the frozen berries with 2 tablespoons of all-purpose flour before proceeding with the recipe as written.
  • This recipe will yield 18 muffins. Store in an airtight container for up to 3 days. If you do not plan to consume all of the muffins within 3 days you may freeze them for up to 3 months in a freezer bag. Be sure that muffins have cooled completely before freezing. To thaw, simply set out at room temperature or heat in a microwave until desired degree of warmth (approximately 30 seconds each).

Skinny Blueberry Oatmeal Muffins

Ingredients:

  • 1 2/3 cups Quick-Cooking Oats
  • 3 oz. All-Purpose Flour
  • 2.35 oz. Whole-Wheat Flour
  • ¾ cup Light Brown Sugar; packed
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 1 ½ cups Low-Fat Buttermilk
  • ¼ cup Olive Oil
  • ½ tsp. Pure Lemon Extract
  • 2 Large Eggs
  • 2 cups Blueberries; fresh or frozen
  • Nonstick Cooking Spray
  • Turbinado Sugar

Preparation:

  1. Preheat oven to 400°. Place oats in a food processor and pulse until oats resemble coarse meal (approximately 5 or 6 pulses). Set aside.
  2. In a large bowl combine all-purpose flour, whole-wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Add oats and stir until combined. Make a well in the center of the mixture.
  3. In a medium bowl combine buttermilk, oil, extract, and eggs. Pour milk mixture into the center well of the flour mixture; stir just until moist.
  4. Gently fold blueberries into the batter. Spoon batter evenly into muffin cups coated with cooking spray. Sprinkle the tops of each muffin with a generous amount of Turbinado sugar. Bake for 15 minutes or until muffins spring back when lightly touched in the center. Remove muffins from pans immediately and place on a wire rack to cool completely.

NUTRITIONAL INFORMATION

(1 Muffin)

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Weight Watchers: 5 Smart Points, 4 Points Plus, or 3 Traditional Points

 

RECIPE ADAPTED FROM: JENNIFER MARTINKUS
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Caramel Apple Pie

20160730_131312Caramel apples are one of my favorite desserts that signify the beginning of fall. Being that we are still in the heat of summer, fall remains a long ways off (especially for Floridians). This may leave you wondering then why I’m bringing up fall already. To be quite honest, I’m secretly longing for much cooler temperatures because I’m 8 months pregnant and only a few weeks from my scheduled delivery. The heat has really gotten to me and has pretty much kept me indoors the majority of the past few months. If the weather turns cooler I’m allowed to be outside more and I’ve been going crazy being cooped up in the house on modified bed rest. A few days ago I began thinking of fall and how much fun it will be with a new little one. It was all downhill from there and I practically doomed myself into having a craving for a caramel apple.

20160730_131037Since caramel apples are scarce to find this time of year I decided to dress up an old-fashioned apple pie with the flavors of a caramel apple in order to quench my hormone induced craving (or at least that is what I like to blame it on). In a traditional apple pie, I like to add the warm spices typically associated with fall, like cinnamon and nutmeg. However, in this pie the traditional spices have been left out and I assure you with good reason. Simply put, caramel apples are not spiced with cinnamon or nutmeg and this pie is meant to be an equivalent to the sticky treat not an old-fashioned apple pie topped with a bit of caramel. If that is what you are expecting from this recipe then unfortunately this pie won’t be for you.

20160730_131602For those still willing to give it a try, I can practically guarantee this pie will disappear far too quickly. Who can really resist the perfect blend of sweet and tart apple filling drizzled with caramel and blanketed with a crunchy streusel topping? I can’t think of anyone either!

Note:

  • This recipe will yield 2 (9 inch) pies with 12 servings per pie (24 servings total).
  • If not serving immediately, do not cover pies until completely cool, otherwise streusel topping will become soggy.

20160730_131712

Caramel Apple Pie

Topping Ingredients:

  • 4.4 ounces Unbleached All-Purpose Flour
  • 1 cup Light Brown Sugar; packed
  • 8 tbsp. (1 stick) Unsalted Butter; chilled & cut into small pieces

Filling Ingredients:

  • 1 (2 pk.) Frozen Traditional Pie Crusts
  • ¼ cup Granulated Sugar
  • 2 tbsp. Cornstarch
  • 1 ¼ pounds Granny Smith Apples; peeled & thinly sliced (about 4 cups)
  • 1 pound Fuji Apples; peeled & thinly sliced (about 3 cups)
  • Caramel Sundae Syrup

Preparation:

  1. To prepare the streusel topping: Combine flour, brown sugar, and butter in a food processor. Pulse the mixture until crumbly, approximately 10 to 15 pulses. Transfer topping mixture to a bowl, cover, and chill.
  2. Preheat oven to 375°. Remove frozen pie crusts from freezer and allow to thaw while preparing the filling.
  3. To prepare the filling: Place granulated sugar and cornstarch in a large bowl. Stir with a whisk until combined. Add apples to bowl and toss to evenly distribute sugar mixture. Distribute and arrange apple mixture evenly among the two pie crusts, mounding apples slightly higher in the center. Drizzle caramel syrup evenly over apple mixture, using as much or as little as desired. Bake pies for 25 minutes.
  4. Remove pies from oven and sprinkle both evenly with chilled streusel topping. Bake an additional 25 minutes or until golden brown. Cool on a wire rack at least 20 minutes before serving. Serve with additional caramel if desired.

 

RECIPE ADAPTED FROM: BILL JAMISON & CHERYL JAMISON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Lemon Meringue Tart

16 - 1 (1)Bright, citrusy desserts are the perfect way to end a summer meal. Since there is always one of the many varieties of lemon in season year round, a dessert focused on lemons is a great way to indulge in a summer citrus craving while keeping with seasonal produce. The lemon meringue tart is one of my favorites, as it offers a quick and relatively simple way to feature lemons in a show-stopping summer dessert.

16 - 1 (2)For those of you familiar with the popular lemon meringue pie, you may be wondering how a tart is any different other than the pan it is baked in. Truth is they are very similar in appearance but the difference lies heavily in the crust and filling. A pie uses a lemon custard for the filling, which contains flour or cornstarch to thicken and little to no butter for flavor. On the other hand, a tart uses lemon curd for the filling, which contains no flour/cornstarch and has butter added for a creamy, smooth texture. Lemon curds also tends to have more lemon juice or zest added, creating a more intense lemon flavor. There is also a noticeable difference in the crusts. A pie uses the traditional flaky pie crust as a base while the tart will use a ground almond/cookie crumb crust.

16 - 1Both the crust and filling of this tart are very easy to prepare. The only part that may trip up beginner bakers is the meringue. That is why I chose to use a swiss meringue as it is more stable and doesn’t need to be baked like other meringues. I also chose to use store-bought lemon curd for convenience but you could easily prepare your own. This tart is baked in a 9 inch tart pan and will make approximately 8 servings.

Lemon Meringue Tart

Ingredients:

  • ½ cup Blanched Almonds
  • 3 tbsp. Light Brown Sugar
  • 36 Vanilla Wafers
  • ¼ cup Unsalted Butter; melted
  • 1 (10 oz.) Jar Lemon Curd
  • 3 Large Egg Whites
  • 1/8 tsp. Salt
  • ¼ cup Granulated Sugar
  • ¼ cup Water
  • ½ tsp. Vanilla Extract

Preparation:

  1. Preheat oven to 400°. Lightly coat the bottom and sides of a 9-inch tart pan with nonstick cooking spray. Set aside.
  2. In a food processor, combine the almonds, brown sugar, and wafers. Process mixture until finely ground. With the motor running, drizzle the butter through the food chute and process until blended. Press the mixture into the bottom and up the sides of the tart pan. Bake crust for 10 minutes or until well toasted. Set aside to cool.
  3. Once crust has cooled, spoon lemon curd evenly into crust. Place egg whites and salt in the bowl of a stand mixer or a large bowl. Beat with a stand or hand mixer on high-speed until soft peaks form.
  4. Preheat broiler. In a small saucepan, combine granulated sugar and water. Bring mixture to a boil. Cook mixture, without stirring, until a candy thermometer registers 250°. With mixer running, slowly pour the hot syrup over the egg whites and beat until stiff peaks form. Spread the egg white mixture over the tart. Broil for 30 seconds or until lightly browned. Serve

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Summer Stone Fruit Crisp

20160703_153619Stone fruits are one of summer’s best seasonal produce options. When I spotted some fresh Georgia Peaches on sale along with a red variety of plumcots, I had to bring them both home (plus a few plums that happened to hop on in). Unfortunately, these tasty gems go from remarkable to rotten extremely quick, like overnight quick. I probably should mention that it didn’t help matters that one of my cats decided to taste test one, bruising it pretty good. Of course once one peach gets bruised any near it also get bruised and soft.

20160703_153805Upon first glance, the fruit looked like it deserved a trip to the trash. However, the great thing about stone fruits are they can easily be salvaged. Crisps are a simple, rustic way to save any stone fruits that seem past their prime. My golden rule is if the fruit still smells sweet and you don’t see any mold it can be thrown in a crisp. A crisp is a simple way to showcase the abundance of summer’s stone fruits. All you need is a small baking dish, the fruit, and a few other ingredients that are typical pantry staples. No extravagant shopping trips necessary.

20160703_153738The stone fruits used in this crisp are peaches, plums, and plumcots. I specifically used black plums and red plumcots but you are welcome to use whatever combination you have on hand. I prefer this combination as it provides a mixture of tart and sweet fruits that complement one another. The goal is to add a hint of sweetness from the peaches but keep the flavor remaining tart overall so that it does not become too sweet when paired with the ice cream. The addition of cinnamon and nutmeg warms up the flavor of the stone fruits while the crispy oat topping provides a crunchy textural contrast to the soft fruit base.

I find this crisp to be the perfect end to any summertime meal. This year it will be served at our Independence Day BBQ. It is best served warm with some low-fat vanilla ice cream or frozen yogurt. Enjoy & Happy 4th of July to America!!!!!!!

Note:

  • If you are preparing the crisp ahead of time and would like to serve it warm to guests, you can place it in single serving bowls then microwave each bowl for approximately 30 seconds. If you would like to heat up the entire crisp at once you can place it in a 350° oven for approximately 5 minutes or until it reaches your desired degree of warmth.
  • This crisp yields about 6 servings, however it can easily be doubled. When doubling the recipe make sure you use a 13 x 9 inch baking pan to accommodate the larger amount of ingredients.
  • The nutritional information is based upon a serving that includes ½ cup of crisp and 1/3 cup low-fat vanilla ice cream.

Summer Stone Fruit Crisp

Fruit Base Ingredients:

  • 2 ¼ cups Sliced Peaches
  • 1 cup Sliced Plums
  • 1 cup Sliced Plumcots
  • 3/8 cup Granulated Sugar
  • 1 ½ tbsp. All-Purpose Flour
  • ¼ tsp. Ground Cinnamon
  • 1/8 tsp. Ground Nutmeg

Oat Topping Ingredients:

  • ½ cup Old-Fashioned Rolled Oats
  • ¼ cup Light Brown Sugar; packed
  • 1.7 ounces All-Purpose Flour
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 2 tbsp. Unsalted Butter; melted
  • 2 cups Low-Fat Vanilla Ice Cream

Preparation:

  1. Combine all of the fruit base ingredients in a large bowl. Let mixture stand for 15 minutes.
  2. Preheat oven to 400°. Grease an 8 x 8 inch glass or ceramic baking dish with nonstick cooking spray. Spoon the fruit mixture evenly into the prepared pan. Bake for 25-30 minutes or until bubbly.
  3. Meanwhile, combine the oats, brown sugar, flour, cinnamon, and salt in a medium bowl. Drizzle mixture with the butter. Stir mixture with a fork until crumbly.
  4. Once the fruit base has finished baking, sprinkle the oat mixture over the baked fruit. Continue baking another 10 to 15 minutes or until the topping is lightly browned and the fruit is bubbly. Serve warm with low-fat ice cream or frozen yogurt.

NUTRITIONAL INFORMATION

(½ cup crisp & 1/3 cup low-fat vanilla ice cream)

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Weight Watchers: 14 Smart Points, 8 Points Plus, or 6 Traditional Points

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Skinny Toasted Coconut Chocolate Chip Cookies

IMG_20160627_113132Chocolate chip cookies are a simple, traditional treat that almost guarantees to please every sweet tooth. Although chocolate chip cookies are wonderful as is, they also make a great base for additions that can lure in the adventurous or be made to cater any specific taste. Toasted coconut is one of these many options that is quite hard to beat. There is just something about the combination of chocolate and coconut that tastes divine together (hence my love of Mounds candy bars). In fact, if a Mounds candy bar were turned into a cookie, this would be it.

20160627_154819Given that these cookies feature two ingredients (coconut & dark chocolate) that are not as bad for your health as once thought, they make the perfect guiltless treat. Sure, as with any treat that lacks essential nutrients, they are in fact deemed a treat. However, not all treats are created equal and these certainly will not set you back as bad as many others without sacrificing taste. By toasting the coconut before adding it to the batter, the cookies take on a unique texture of both crisp and chewy. When you are not getting hit with bursts of intense dark chocolate flavor, the cookie has a hint of nuttiness lent from the toasted coconut. So if you want a spin on a classic, try this cookie and I guarantee you won’t be disappointed.

Note:

  • This recipe yields approximately 20-25 cookies, providing you use a level tablespoon to measure. You can make the cookies bigger or smaller, however keep in mind there will be changes to texture, baking time, and nutritional information.

Skinny Toasted Coconut Chocolate Chip Cookies

Ingredients:

  • ¾ cup Flaked Sweetened Coconut
  • 4.5 oz. (1 cup) Unbleached All-Purpose Flour
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • 1/8 tsp. Salt
  • ¾ cup Light Brown Sugar; packed
  • ¼ cup Unsalted Butter; softened
  • 1 tsp. Vanilla Extract
  • 1 Large Egg
  • 2 oz. Premium Dark Chocolate Baking Chips (such as Ghirardelli 60% Cocoa)

Preparation:

  1. Preheat oven to 350°. Arrange coconut in a single layer on a small baking sheet. Bake coconut for 5-7 minutes or until lightly toasted, stirring once. Set aside to cool. Keep oven preheated to 350°.
  2. Meanwhile, combine flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk until blended. Place sugar and butter in the bowl of a stand mixer or a large bowl. Beat with stand or hand mixer on medium speed until well blended. Beat in the vanilla and egg. Turn the speed down to low and add the flour mixture, mixing just until combined. Gently stir in the toasted coconut and chocolate by hand.
  3. Coat baking sheets with nonstick cooking spray and drop dough by level tablespoons 2 inches apart. Bake cookies for 10 minutes or until edges just begin to brown, rotating pans halfway through baking. Let cookies rest on pan for 5 minutes then remove from pan and cool completely on a wire rack.

NUTRITIONAL INFORMATION

(1 Cookie)

 

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Weight Watchers: 3 Smart Points, 2 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: JACKIE MILLS
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Strawberry Almond Cream Tart

20160606_110931As Spring comes to a close and we turn things over to summer on June 20, now is the time to enjoy the bountiful fresh fruit options spring provides. Luckily, here in Central Florida, you can find white tents and loaded pickup trucks all over the sides of the roadways selling fresh, in season produce and other oddities (such as gator jerky) on a typical drive home year round. This time of year, the main produce being sold at these mini markets of sorts are strawberries. Since I live rather close to Plant City (Florida), the winter Strawberry capital of the world and host of the annual festival dedicated to strawberries, it is not hard to come by an abundance of strawberries at affordable prices. With an abundance of fresh, irresistible strawberries, finding new ways to use them is not only fun but tasty.

20160606_111339-1Strawberries (and cherries) have always been my go to topping for cheesecake. As much as I love fruit glazed cheesecakes, I do have a problem with the cheesecake to fruit ratio often found in many recipes. The ratio ALWAYS leans heavily in the side of the cheesecake with minimal fresh fruit topping. I decided this needed to be changed. Why not make a cheesecake-esque dessert that focuses more on the fruit topping over the cheesecake filling.

20160606_111935The following recipe is the result of such a desire I have had since childhood. With this recipe, for once, the strawberries are the star of the show. Instead of being a simple topping, the strawberries are nestled in a thinner layer of creamy cheesecake filling and graham cracker crust, allowing them to shine. Perhaps even better than the taste itself, is the fact that this dessert will not set you back a ton of calories. In fact the tart is very low in cholesterol and high in vitamin C. It is perfect to serve at spring and summer parties and your guests will never suspect it is not as indulgent as it appears.

20160606_111325While on the topic of parties, this is also a great dessert that can be made in advance. You can easily make the crust and filling ahead of time (up to 2 days) and then assemble the dessert the day of the party. This will help free up some time to make all of the other items you may be serving that do not have the ability to be prepared in advance.

Notes:

  • This tart will easily serve 10 people. If you need it to serve more you can easily double (or triple) the recipe and divide the crust, filling, and topping evenly amongst two (or more) tart pans.
  • You may have some extra strawberries if your cartons managed to miraculously not have any squishy or moldy strawberries at the bottom.
  • Although I chose to use a 9 inch round tart pan, you may also use an 8 x 12 inch rectangular tart pan or 9 inch pie plate.

Strawberry Almond Cream Tart

Crust Ingredients:

  • 36 Honey Graham Crackers (9 sheets)
  • 2 tbsp. Granulated Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 4 tsp. Water

Filling Ingredients:

  • 5 oz. 1/3-less-fat Cream Cheese; softened (about 2/3 cup)
  • ¼ cup Granulated Sugar
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Almond Extract

Topping Ingredients:

  • 2 cartons Fresh Strawberries; hulled & divided
  • 1/3 cup Granulated Sugar
  • ½ tbsp. Cornstarch
  • ½ tbsp. Lemon Juice
  • 2 tbsp. Sliced Almonds; toasted

Preparation:

  1. Preheat oven to 350°. Lightly coat a 9 inch round removable-bottom tart pan with cooking spray. Set aside.
  2. Place the graham crackers in a food processor and pulse to fine crumbs. Add the sugar, butter, and water. Pulse until the mixture is moistened. Place the crumb mixture in the prepared tart pan and press into the bottom and up the sides of the pan.Bake for 10 minutes or until crust is lightly browned. Cool completely on a wire rack.
  3. Once crust has cooled completely, prepare the filling. In a medium bowl, combine cream cheese, sugar, vanilla, and almond extract. Stir until mixture is smooth. Use an offset spatula or the back of a spoon to spread the mixture evenly over the crust.
  4. To prepare the topping, place 1 cup of strawberries in a food processor and pulse until the mixture is pureed. In a small saucepan over medium heat combine strawberry puree, sugar, and cornstarch. Stir with a whisk until smooth. Bring mixture to a boil, stirring constantly. Reduce heat to low and cook for 1 minute. Remove the glaze from the heat and allow to cool to room temperature, stirring occasionally.
  5. Combine remaining strawberries (approximately 3 cups) and lemon juice; toss to coat. Arrange the strawberries, bottoms up, in a circular pattern over the filling. Spoon the glaze evenly over the berries. Sprinkle almonds around the edge. Cover and chill tart for at least 3 hours.

NUTRITIONAL INFORMATION

(1 Wedge)

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Weight Watchers: 11 Smart Points, 6 Points Plus, or 5 Traditional Points

RECIPE ADAPTED FROM: JEAN KRESSY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016