Tartine With Blackberry Salad
Serves 4. Adapted by LSU School of Human Ecology from a recipe in “CarbLovers Diet Cookbook” by Ellen Kunes and Frances Largeman-Roth.
1 quart fresh blackberries, crushed
1 tbl. fresh thyme leaves
2 tsps. sugar
1 tbl. lemon juice
Pinch of kosher salt
1 (8-oz.) sourdough baguette
2 tbls. butter
24 ozs. plain, low-fat yogurt
1. Stir blackberries, thyme, sugar, lemon juice and kosher salt together in a medium bowl.
2. Split sourdough baguette lengthwise and cut into 4 pieces; spread each with 1/2 tablespoon butter and top with 1/4 of the blackberry salad.
3. Serve with yogurt.
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