How did it get to be the last week in August! Summer is almost over. Of course with the temperatures still in the high 80's and 90's you would not know it. The nights are really cool for sleeping with the windows open. Instead of picking quarts of blackberries, I'm now lucky to get a pint. But a pint is all you need for this cool and refreshing late summer dessert.
Yield: 8 servings
2 cups crushed ginger snaps
1/4 cup butter, melted
1/4 cup sugar
1 cup vanilla Greek yogurt
8 ounces cream cheese, softened (You can use non-fat if you like)
Zest of 1 lemon
1 pint fresh blackberries, rinsed and patted dry with paper towels
1/2 cup of local honey
Combine cookie crumbs, butter, and sugar. Press into 8-inch tart pan. Bake at 350 degrees for 10 minutes. Set aside to cool. Stir yogurt, cream cheese, and zest together until smooth. Spoon yogurt mixture over the cooled crust. Place berries in an even layer over the yogurt mixture. Chill until ready to serve. Drizzle honey over all just before serving.