It doesn’t get more simple and delicious than this picture perfect raspberry tart. And it’s so full of amazing ingredients that you can even eat it in the morning for breakfast! This dessert takes less than 15 minutes to come together, is fat free, and full of bright flavor.
Raspberries are one of the top antioxidant fruits and are an essential food for optimum health. Raspberries are rich in vitamins C, A, E, K, and B-complex and minerals such as iron, copper, calcium, and magnesium. They are also high in ellagic acid which is a medicinal compound that helps to prevent cancer as well as benign and malignant growths.
Raspberries have powerful anti-inflammatory, anti-cancer, and anti-aging properties making them particularly beneficial for autoimmune disorders such as arthritis, atherosclerosis, heart disease, scleroderma, chronic fatigue syndrome, fibromyalgia, lupus, and colon, breast, prostate, stomach, and lung cancer. They also contain a compound called raspberry ketone that has been shown to increase the metabolism of fat cells which provides benefits for those trying to lose weight.
In addition, raspberry ketones have also been shown to improve insulin balance and blood sugar regulation making it a great food for those who have type 2 diabetes. Raspberries have the ability to cleanse mucus and toxins out of the body and to help balance the endocrine system, reproductive system, and neurological system. They are also excellent for cardiovascular, circulatory, and cognitive health. Raspberries are an easily digestible and completely assimilable fruit which ensures ultimate absorption of its healing and nutritive properties.
Raspberry Jam Tart
5 cups dates, divided
2 cups dried mulberries
4 cups raspberries, divided
¼ cup lemon juice
1. For the crust, place 4 cups of the dates and the dried mulberries in the food processor and process until well combined.
2. Press the crust mix evenly into the bottom of an 10-inch tart pan. Place the crust in the freezer for 30 minutes.
3. Blend 2 cups of raspberries, 1 cup of dates and ¼ cup of lemon juice until smoothly combined. Pour into the tart crust.
4. Top with the remaining raspberries and chill in the fridge for 30 minutes prior to enjoying!
This tart stores in the fridge for 3 days. The crust will keep in the freezer for up to 4 weeks.
Yields one 10-inch tart.
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This item posted: 22-Nov-2017
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