Recipes

Mini Berry Galettes

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Mini Berry Galettes

Yields: 12 mini galettes

Ingredients:

  • 2 cups TOTAL of any preferred fresh berries; IE: blueberries, raspberries, boysenberries, blackberries
  • 2 Tbsp. + more Splenda® Sugar Blend or 1/4 cup + more Granulated Sugar
  • 1 Tbsp. Fresh Lemon Juice
  • 1 tsp. Ground Cinnamon
  • 1/8 tsp. Cardamom or
  • 1/4 tsp. Ground Ginger
  • Tiny pinch Salt
  • 1 pre-made rolled Pie Crust (Pillsbury®) *OR See Homemade Crust recipe
  • Unsalted Butter Cube

Directions:

Pre heat oven to 375F. Unroll pre-made crust or make homemade crust recipe. Prepare mini crusts as directed in crust recipe.

Step 1: Combine whatever berries you chose into a medium bowl.

Step 2: Add sugar, lemon juice, cinnamon, cardamom, and tiny pinch of salt to the berries. Toss to combine..

Step 3: Using a 1/4 cup measuring cup, transfer fruit mixture into each prepared crust. Top each mini galette with 1/8th tsp. of butter.

Step 4: Place tray into the center of the pre heated oven. Bake galettes until the crusts are golden brown; about 15 – 18 min. You may need to loosely cover tray with foil if the fruit starts browning (due to the butter). Transfer tray to a wire rack to cool for 5 min. in the tray before gently removing them to the wire rack to completely cool.

–> Remember that we do not portion our desserts. It’s up to you to practice enjoying treats without going crazy. They still have calories, carbs and fat.

Homemade Crust

Ingredients:

  • 1 1/2 cups White Whole Wheat Flour
  • 1/2 Tbsp. Splenda® Sugar Blend or
  • 1 Tbsp. Granulated Sugar
  • 1/2 tsp. Salt
  • 1/3 cup Avocado or Coconut Oil or Ghee
  • 2 Tbsp. Organic Half & Half (Lactose free ok) or Silk® Heavy Whipping Cream

Directions:

Step 1: Whisk flour, sugar, and salt in a medium bowl. Add oil and half & half; mixing until the dough forms into a 6” disk.

Step 2: Place disc between two pieces of plastic wrap or parchment paper and roll to 1/4″ thickness. Use a 3” cookie cutter or a glass
and cut out 12 circles.

Step 3: Transfer to a 12-cup muffin tin. Press each crust into the bottom and a bit up each side. Sprinkle each crust bottom with a tiny pinch of brown sugar. Set aside.

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