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.