Deliciously thick Greek yogurt is the ideal stand-in for high-fat cream cheese when making summer fruit tarts. Blueberries – at their flavor peak by midsummer – are low in fat, packed with vitamin C, rich in fiber and full of phytonutrients that help to lessen inflammation. New evidence suggests they can even improve memory.

Serves 8

1½ cups quick-cook oats (not instant)

1 cup pecans or walnuts

¼ cup honey, divided in half

3/4 tsp. ground ginger

1 large egg

¼ cup cold, unsalted butter, diced

1 cup low-fat plain Greek yogurt

1 cup fresh blueberries, plus more for garnish

2 Tbsp. honey

2 tsp. vanilla extract

1 tsp. lemon zest

White chocolate, shaved (optional)

Crust: Place oats and pecans in a food processor and pulse until pecans are chopped into small bits. Add 2 tablespoons honey, plus ginger, egg and butter. Process until the mixture clumps together. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Press chilled dough into a 9-inch lightly greased tart pan.

Filling: Mix yogurt, blueberries, the remaining 2 Tbsp. honey, vanilla and lemon zest in a large bowl. Spread yogurt mixture over the crust. Bake for 17 minutes, or until the edges of the crust begin to darken and yogurt has set. Let cool several minutes before slicing. Garnish with additional blueberries.

Per serving: 264 calories, 7g protein, 17g fat (saturated), 25g carbohydrates, 11mg sodium, 3g fiber