raspberry lemon tart

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 201.3
  • Total Fat: 7.8 g
  • Cholesterol: 11.5 mg
  • Sodium: 159.3 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.6 g

View full nutritional breakdown of raspberry lemon tart calories by ingredient
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Number of Servings: 8


    1/2, 18 oz tube refrigerated sugar cookie dough
    2 teaspoons grated lemon zest
    6 oz lemon burst Yoplait yogurt
    3 cups frozen raspberries, thawed
    Fat free cool whip for garnish if desired
    Fresh mint leaves for garnish


Heat oven to 350 degrees. Lightly grease 9-inch springform pan with removable bottom. In a large bowl, combine cookie dough and lemon zest, mix until well blended. Press dough evenly along bottom and 1/2 inch up prepared pan. Bake at 350 degrees for 20 minutes or until golden brown. Remove springform pan to wire rack. Using a metal spatula, carefully remove crust from sides of pan. Cool crust completely on rack. Place crust on serving platter. Spread lemon yogurt over crust. Top with raspberries. If desired, top with fresh mint leaves. Slice and top with 1 tablespoon fat free cool whip.

Number of Servings: 8

Recipe submitted by SparkPeople user KUNGFUMAMA23.

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