CRANBERRY CHEESECAKE TART (TASTE OF HOME-GUILT FREE COOKING BOOK)
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
PIE CRUST 9"1/3 C OF SUGAR OR SUBSTITUTE1 PACKET OF SUGAR SUB2 TBS OF CORNSTARCH2/3 C OF WATER3 CUPS FRESH OR FROZEN CRANBERRIES1 TBS OF SUGAR OR SUBSTITUTE1 PACKAGE 8oz OF REDUCED FAT CREAM CHEESE1 1/2 CUPS OF REDUCED FAT WHIPPED TOPPING1 TSP OF GRATED LEMON PEEL
1. PRESS THE PASTRY ONTO THE BOTTOM AND UP THE SIDES OF A 10" TART PAN WITH REMOVABLE BOTTOM. BAKE AT 400 DEGREES FOR 9-11 MINUTES OR UNTIL LIGHTLY BROWNED. COOL ON WIRE RACK.
2. IN A SAUCEPAN COMBINE SUGAR, CORNSTARCH, AND WATER UNTIL SMOOTH. ADD CRANBERRIES. BRING TO A BOIL OVER MEDIUM HEAT. REDUCE HEAT TO LOW, COOK AND STIR FOR 3-5 MNTS OR UNTIL THICKENED AND BERRIES AND POPPED. REMOVE FROM HEAT; COOL TO ROOM TEMP. STIR IN SUGAR SUBSTITUTE PACKET.
3. IN S SMALL MIXING BOWL , BEAT CREAM CHEESE, AND 1 CUP OF WHIPPED TOPPING UNTIL SMOOTH. ADD PEEL. SPREAD OVER PASTRY , TOP WITH BERRY MIXTURE. REFRIGERATE FOR 2-4 HOURS OR UNTIL SET. GARNISH WITH THE REMAINING WHIPPED TOPPING .
Serving Size: 10 SERVINGS
2. IN A SAUCEPAN COMBINE SUGAR, CORNSTARCH, AND WATER UNTIL SMOOTH. ADD CRANBERRIES. BRING TO A BOIL OVER MEDIUM HEAT. REDUCE HEAT TO LOW, COOK AND STIR FOR 3-5 MNTS OR UNTIL THICKENED AND BERRIES AND POPPED. REMOVE FROM HEAT; COOL TO ROOM TEMP. STIR IN SUGAR SUBSTITUTE PACKET.
3. IN S SMALL MIXING BOWL , BEAT CREAM CHEESE, AND 1 CUP OF WHIPPED TOPPING UNTIL SMOOTH. ADD PEEL. SPREAD OVER PASTRY , TOP WITH BERRY MIXTURE. REFRIGERATE FOR 2-4 HOURS OR UNTIL SET. GARNISH WITH THE REMAINING WHIPPED TOPPING .
Serving Size: 10 SERVINGS
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 9.6 g
- Cholesterol: 13.4 mg
- Sodium: 153.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.2 g
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