I’m so excited that it’s almost summer time! One of the things I’m most excited about is all of the fresh fruit.
I love the food transition into summer. I go from casseroles and stew to fruit and salads. I’m one of those weird people that still loves to eat soup in the summer.
Sometimes my husband thinks I’m crazy. He’ll call me to find out what’s for dinner (on an 85 degree day) and I’ll tell him tomato basil soup. 😂
During the summer I’ll keep a fresh basil plant so making soup with it is very convenient. Plus it’s one of my favorite soups.
Unfortunately I can’t keep the basil plant in the house because my cat will eat it. It’s the same with fresh flowers. The only place they are safe in my house is on the fireplace mantel.
Now back to fruit recipes. These mini blueberry galettes are only 2 freestyle points each! That makes for a tasty, low point dessert!
You can eat it the way it is, add fat free whipped cream, powdered sugar or even some low point ice cream.
If you use powdered sugar or ice cream you’ll want to add in the extra points.
I used 2 tablespoons of powdered sugar which made my blueberry galettes 3 freestyle points each.
I used the two ingredient dough for this recipe. One thing that is a must for me is using a dough scraper.OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
I think it’s the easiest way to scrape the dough off of my work surface and have it remain in one piece.
I used a cookie cutter to cut out six 4 1/2 inch circles out of the dough. Once they were all cut out I laid the dough pieces on a baking sheet lined with parchment paper.
I filled the center of each with the blueberry mixture, leaving room around the edge to fold up the dough.
I folded up the dough and brushed egg wash on the dough.
I popped them in the oven for 25 minutes, then it was dessert time!
Yield: 6 galettes – 2 Freestyle points each
- 1 cup fat-free plain Greek yogurt
- 1 cup self-rising flour (it must be self rising)
- 1 1/2 cups blueberries
- 1 teaspoon sugar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon cornstarch
- 1 egg
Preheat oven to 350 degrees F.
In a medium bowl, mix together the fat-free Greek yogurt and self-rising flour.
Sprinkle flour on your work surface, then add the dough. Roll it out until it is about 1/4 inch thick.
Use a 4 1/2 inch round cookie cutter to cut out the dough. You should get 6 circles. If you don’t have a cookie cutter you can use a bowl or a cup.
Place the cutout dough on a baking sheet lined with parchment paper.
In a small mixing bowl add the blueberries, sugar, all-purpose flour and cornstarch. Mix together.
Add the blueberry mixture to the center of each dough, leaving a 1/2 inch gap around the edge. Fold the edge of the dough over the blueberries.
Beat the egg, add a tablespoon of water and brush it onto the exposed dough.
Bake 25 minutes, or until the dough is golden brown.