French-style Fresh Fruit Tart
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of French-style Fresh Fruit Tart calories by ingredient
Introduction
I took some recipes for crust and adjusted them to make one crust, and my knowledge of French pastries and know-how in making recipes healthier to make this the best dessert I could! I took some recipes for crust and adjusted them to make one crust, and my knowledge of French pastries and know-how in making recipes healthier to make this the best dessert I could!Number of Servings: 8
Ingredients
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Crust:
1.5 cups Whole Wheat Pastry Flour
1/3 cup Safflower Oil
1/3 cup Silk lite plain Soy milk
dash salt
Filling:
1 package sugar free lemon pudding
1 3/4 cup silk lite soy milk, plain
1 cup blackberries
1 cup raspberries
1 cup halved strawberries
Glaze:
approximately 10 Tbs Apricot sugar free preserves
approximately 1/4 cup water
Directions
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.
