It is definitely summer in Seattle, as I sit here in the dark typing this, because even turning on the lights will heat the house up more than I can tolerate at this point. That decision we made 12 years ago to forgo air conditioning comes back to haunt us every year – more and more as our climate seems to be changing.
So what do I crave in the summer? Well, I certainly crave sleeveless dresses. I have way too many in my closet, but as soon as it gets above 80 degrees, that’s what you will find me in. And what am I eating? Well, even in the sweltering heat last summer in Paris – we had cheese at every meal. So this summer, when I am craving cheese – you will definitely find me with these delicious tarts (adapted slightly from Cooking Light) – made with the creamiest yogurt ever – Stonyfield Farm’s organic whole milk greek yogurt – because with mint, it is a wonderful refreshing combination.
prAna so graciously gave me this dress in the photograph, and if you have made it this far in the post – you too can get yourself one of these! This dress fits perfectly, and is so comfortable that I want to wear it everyday. I am such a sucker for soft cotton, and this is exactly what I love to wear. Please leave a comment to be entered into a drawing for a summer prAna dress of your own, and free yogurt coupons! Drawing will take place on June 15th, and I will announce the winner shortly afterwards.
My readers can save 15% off your prAna order with this special code: SCS16DAKL
This offer is not valid for prAna Influencers, on Gift Certificates or with any other offers.
Offer valid from now until July 7!
Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions are always my own.
- 3 1/2 tablespoons cornstarch
- 3 tablespoons 2% reduced-fat milk
- 2 cups plain Stonyfield Farm’s Organic Whole Milk Greek yogurt
- 1/4 cup packed fresh mint leaves
- 1 teaspoon grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
- 2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
- 1 large egg
- 1 egg white
- 12 small fresh mint leaves
Preheat oven to 325°.
Combine cornstarch and milk in a small bowl. Place cornstarch mixture, yogurt, mint, rind, pepper, salt, feta, and Gorgonzola in a food processor; pulse to blend. With processor on, add egg and egg white; process until creamy.
Spoon 1/4 cup yogurt mixture into each of 12 small ramekins or custard cups. Bake at 325° for 25 minutes or until tarts are almost set but still slightly wobbly. Turn off heat; leave in oven 5 minutes. Remove from oven; cool 15 minutes. Top each tart with a mint leaf.
For a printer-friendly version of this recipe, please click here: Yogurt-Cheese Tarts with Mint