French-style Fresh Fruit Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:1.5 cups Whole Wheat Pastry Flour1/3 cup Safflower Oil1/3 cup Silk lite plain Soy milkdash saltFilling:1 package sugar free lemon pudding1 3/4 cup silk lite soy milk, plain1 cup blackberries1 cup raspberries1 cup halved strawberriesGlaze:approximately 10 Tbs Apricot sugar free preservesapproximately 1/4 cup water
Combine crust ingredients, mix quickly, then roll between wax paper and lay/shape into tart pan. Pierce crust several times with a fork.
Bake at 450 for 10 minutes, allow to cool.
Mix pudding with soy milk, whisk for 2 minutes. Allow to thicken slightly then pour into shell.
Allow pudding to set slightly. Wash and dry fruit. Arrange fruit on pudding filling carefully. (See picture for how I did it, but it's all up to you!)
In a small sauce pan, heat preserves and water until completely blended. Strain out apricot pieces so you have a clear golden glaze. Starting at the center, brush/drizzle the glaze on the fruit, distributing it evenly to cover all the fruit.
Allow to cool and set, I recommend an hour.
Makes 8 slices.
Number of Servings: 8
Recipe submitted by SparkPeople user CRZANGEL.
Bake at 450 for 10 minutes, allow to cool.
Mix pudding with soy milk, whisk for 2 minutes. Allow to thicken slightly then pour into shell.
Allow pudding to set slightly. Wash and dry fruit. Arrange fruit on pudding filling carefully. (See picture for how I did it, but it's all up to you!)
In a small sauce pan, heat preserves and water until completely blended. Strain out apricot pieces so you have a clear golden glaze. Starting at the center, brush/drizzle the glaze on the fruit, distributing it evenly to cover all the fruit.
Allow to cool and set, I recommend an hour.
Makes 8 slices.
Number of Servings: 8
Recipe submitted by SparkPeople user CRZANGEL.
Nutritional Info Amount Per Serving
- Calories: 227.8
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 200.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 5.7 g
- Protein: 4.2 g