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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 59.4
  • Total Fat: 1.1 g
  • Cholesterol: 3.9 mg
  • Sodium: 74.8 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.7 g

View full nutritional breakdown of Strawberry-Lemon Tart calories by ingredient
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Strawberry-Lemon Tart

Submitted by: NMLAHAIE

Introduction

I can't take credit for this - I adapted it from a Betty Crocker recipe, but substituted strawberries for blueberries and made some more low-cal substituions.

A low cal, summery dessert! Yum!
I can't take credit for this - I adapted it from a Betty Crocker recipe, but substituted strawberries for blueberries and made some more low-cal substituions.

A low cal, summery dessert! Yum!

Number of Servings: 12

Ingredients

    Tart:
    1 cup crushed reduced-fat vanilla wafers
    1 egg white, beaten
    1 tablespoon margarine, melted
    1.25 cups fat-free milk
    1 package (1 oz.) lemon fat free, sugar-free pudding mix
    1.5 tsp grated lemon peel
    1 cup thawed fat-free Cool Whip

    Topping:
    2 tbsp splenda
    1 tsp cornstarch
    3 tablespoons water
    1.5 cup sliced fresh or frozen strawberries*
    *change to blueberries, raspberries, etc. but nutrition info is for strawberries.


Directions

1. Heat oven to 400. Lightly spray 9-inch tart pan (with removable bottom) with cooking spray. In small bowl, mix crushed cookies, egg white & butter until crumbly. Press in bottom and sides of pan. Bake 8-10 min. or until light golden brown; cool.

2. In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.

3. Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled (at least 2 hours).

4. While letting filling chill, mix sugar, cornstarch and water in 1-quart saucepan until boiling. Stir in 1/2 cup of the strawberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Remove from heat. Cool 10 minutes. Stir in remaining 1 cup of berries. Cover; refrigerate until chilled, at least 1 hour.

5. Serve tart with berry topping. Store in refrigerator.

Number of Servings: 12

Recipe submitted by SparkPeople user NMLAHAIE.






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