French Blueberry Tart

• 32 ounces low-fat vanilla yogurt, without added gelatin
• 1/4 cup powdered sugar
• 2 cups blueberries
• 1 teaspoon lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon cornstarch
• 1/4 cup sugar
• 1/2 cup water
• 1 (9 inch) prepared sweet tart crust

1. Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
2. Prepare the tart shell as directed and allow to cool.
3. While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
4. Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
5. Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
6. Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
7. Place in refrigerator and allow to sit until thoroughly chilled.

vanilla yogurt, powdered sugar, blueberries, lemon juice, lemon zest, cornstarch, sugar, water, crust

Taken from www.food.com/recipe/french-blueberry-tart-254992 (may not work)