Strawberry-Lemon Tart
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
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.
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.
