Here we top a walnut-and-graham cracker crust with a maple-sweetened cream filling and fresh blueberries for a simple summer tart.

Makes 12 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 hours (including cooling & chilling time)

EASE OF PREPARATION: Easy

Crust
1/2 cup walnuts, lightly toasted
1 cup graham cracker crumbs, preferably whole-wheat (see Ingredient Note)
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt

Filling
8 ounces reduced-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
2 cups fresh blueberries

1. To prepare crust: Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

NUTRITION INFORMATION: Per serving: 177 calories; 11 g fat (4 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 4 g protein; 1 g fiber; 138 mg sodium; 103 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 2 fat

TIP: Ingredient note: To avoid trans fats, look for brands of graham crackers without partially hydrogenated vegetable oil. Pulse graham crackers in a food processor or place in a large ziplock plastic bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

MAKE AHEAD TIP: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan

My daughter made this yesterday and it was fabulous! The flavors blended really well together and it was a nice, light summer dessert.

Alisha, Las Vegas, NV

I made this tart (and one with strawberries too) for Fourth of July dessert. It was delicious - received rave reviws!

Donna W, Whitefish Bay, WI

I had a few issues. First, I have never seen a 9" tart pan. All I could find was 9.5. Mine didn't have enough crust, obviously, but not sure if the recipe would have made enough in the first place. Second, my filling seemed way to runny...adding berries right away caused them to sink and for my filling to overflow. I would recommend letting it set for a half hour before topping with the berries. After I let it set for a few hours, it was really good...pretty much a cheescake/tart type dessert.

Molly, Portland

This tart is great! Super easy and pretty quick, especially for a tart and it doesn't taste healthy! Also delicious with raspberries.

Liz, Charlotte, VT

This was a MAJOR hit tonight. Rave reviews from our friends- amazing. Just the right balance of sweet & creamy, light & rich, simply delicious! We sub'd greek style yogurt for the sour cream because we were out & it worked just fine. YUM!

healthy chowhound, RI

Can I substitute soy cheeses for cream cheese and sour cream?

Maureen Stewart, Shelburne, MA