Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.
2 cups fresh blueberries
2 teaspoons fresh orange juice
1 teaspoons fresh lemon juice
1/2 teaspoon grated orange zest, plus extra julienned for garnish
1/4 teaspoon vanilla extract
4 teaspoons brown sugar
Canola-oil cooking spray
2/3 cup raw almonds
1/2 (packed) cup pitted dates
Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste.
Divide mixture evenly into 4 golf ball-sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
242 calories per serving, 11.2 g fat (0.9 g saturated), 34.8 g carbs, 6.1 g fiber, 5.7 g protein
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