Berry Galette

Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!

🍞 Light Dough

• 1 ¼ cups all-purpose flour
• 1 tbsp white sugar (reduced)
• ¼ tsp salt
• 2 tbsp light butter (instead of ½ cup)
• ¼ cup 0% Greek yogurt (replaces cream cheese)
• 1–2 tbsp ice water (as needed)

🍓 Filling

• 3 cups frozen raspberries and blueberries
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1–2 tbsp white sugar (or zero-calorie sweetener)
• 1 tbsp cornstarch
• 1 pinch salt

🥚 Topping

• 1 egg
• 1 tbsp water
• Optional: 1 tsp turbinado sugar (or skip)

🥧 Preparation Instructions

1️⃣ Make the dough

1. In a bowl, mix flour, sugar, and salt.
2. Add light butter and Greek yogurt.
3. Mix until crumbly.
4. Add ice water little by little until dough forms.
5. Shape into a ball, wrap, and chill for 30 minutes.

2️⃣ Prepare the filling

1. In a bowl, mix berries, lemon juice, vanilla, sugar (or sweetener), cornstarch, and salt.
2. Let it sit for 10–15 minutes so juices release.

3️⃣ Roll the dough

1. Roll dough into a circle (about 25–30 cm).
2. Place it on baking paper.

4️⃣ Assemble the galette

1. Put berry filling in the center.
2. Leave 3–5 cm border around edges.
3. Fold edges over the filling (rustic style).

5️⃣ Egg wash

1. Beat egg + water.
2. Brush edges lightly.

6️⃣ Bake

• Preheat oven to 190°C (375°F)
• Bake for 35–40 minutes
• Until golden brown and bubbling

7️⃣ Cool

Let it cool for at least 15–20 minutes before cutting.

🔥 Result (approx. WW-style estimate)

• Per slice (8 slices): ~3–5 points each