BLUEBERRY LEMON TART
INGREDIENTS
TART
35 reduced-fat vanilla wafer cookies, crushed (1-1/2 cup)
1 egg white, beated
1 tbsp butter, melted
1-1/4 cups fat-free (skim) milk
1 package (4-serving size) sugar free lemon instant pudding and pie filling mix
1-1/2 tsp grated lemon peel
1 cup frozen (thawed) fat-free whipped topping
FILLING
2 tbsp splenda
1 tsp cornstarch
3 tbsp water
1-1/2 cups fresh or frozen blueberries
1 tbsp lemon juice
DIRECTIONS
Heat oven to 400 F. Lightly spray 9-in tart pan
with removable bottom with cooking spray. In small bowl, mix crushed
cookies, egg
white and butter until crumbly. Press in bottom and up side of pan.
Bake 8 to 10 minutes or until light golden brown; cool.
In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low
speed about 2 minutes or until smooth. Refridgerate 5 minutes. Fold
whipped topping intio pudding mixture. Spread over crust. Cover,
refrigerate until chilled, at least 2 hours.
Meanwhile, in 1-quart saucepan, mix splenda, cornstarch and water. Stir in
1/2 cup of the blueberries.
Heat to boiling; reduce heat to med-low. Cook about 5 minutes or until
slightly thickened. Stir in lemon juice; remove from heat.
Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover;
refrigerate until chilled, at least 1 hour.
Serve tart with blueberry topping. Store in refrigerator.
Click here for nutriton information Images/lemontart.pdf