Happy National Raspberry Tart Day!

11 Aug
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No matter how hard we try, the temptation to indulge in desserts can be too difficult to resist.  Factor in barbecues and food fests, it seems like savory sweets are always all around us in the season we’re trying to stay the most in shape. National Raspberry Tart Day falls right towards the end of bathing suit season, enticing us with its perfect blend of sweet and tart.

Satisfying our sweet tooth with this splendor shouldn’t make us feel guilty. We can take solace inthe fact that raspberries make healthy fillings, and there are alternatives for the crust that will leave us feeling less bloated than w’d think.

tart


Recently, raspberries have been thought to help fight against obesity, which is a growing problem in the United States. Phytonutrients, such as rheosmin, help to increase enzyme activity, oxygen consumption, and heat production in certain fat cells. These processes help to increase the breakdown of molecules, and thus may help to fight against obesity.

Raspberries are commonly known for their antioxidant benefits, and by using ripe organic raspberries; the capacity of antioxidants is raised. Moreover, raspberries have anti-inflammatory benefits. This may help with conditions that are triggered by inflammatory responses such as arthritis.

Studies have shown that berries may have anti-cancer benefits. The phytonutrients may decrease cell proliferation, and coupled with its pro-apoptotic effects (its ability to signal cell death), berries may help control tumor growth.


This National Raspberry Tart Day, remember these benefits as you enjoy this vegan no-bake recipe!


Ingredients:

Cups:

   1/4 cup almonds

   1/4 cup oats

   20 dates

   1/2 cup shredded coconut

   2 tablespoons maple syrup

Raspberry filling:
   1/2 cup frozen raspberries

   1/2 cup shredded coconut

   1 tablespoon maple syrup

Other:

   shredded coconut to garnish (optional)


1) Add all "cup" ingredients to a processor and process until combined and finely chopped. 

2) Roll the mixture into 12 balls.

3) Line a 'mini' muffin tin with 12 mini patty pans and place a ball in each.

4) Use your fingers to mold the balls tightly around the patty pan.

5) In a food processor, add all "raspberry filling" ingredients and pulse until combined and finely chopped.

6) Divide the mixture between the tart cups and sprinkle with a little bit of shredded coconut

7) Place the tray in the fridge and refrigerate for an hour or so until the tart cups have hardened a little bit. This will make it easier to pull the patty pans off. Or, if you are impatient, just eat immediately! Your choice. Enjoy!


By Tiffany Truong 


Sources:

http://www.ncbi.nlm.nih.gov/pubmed/17147415

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=39

http://www.veggieful.com/2013/10/vegan-healthy-no-bake-raspberry-tart.html

Last modified on Tuesday, 12 August 2014 08:46

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