Fruit Tart - Low Fat, Low Sugar
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 100.7
- Total Fat: 4.0 g
- Cholesterol: 0.6 mg
- Sodium: 149.1 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.8 g
- Protein: 1.3 g
View full nutritional breakdown of Fruit Tart - Low Fat, Low Sugar calories by ingredient
Introduction
Recipe turned out really delicious - could not tell it was low far rolls and sugar free cool whip. It kept well overnight, the crust did not get soggy overnight - I used all fresh fruit.I could not find nutrition for the flavorings so they are not included in the nutrition information, I used Sweet 'n Low sweetener and I couldn't find it on-line either, but calories are 0. Recipe turned out really delicious - could not tell it was low far rolls and sugar free cool whip. It kept well overnight, the crust did not get soggy overnight - I used all fresh fruit.
I could not find nutrition for the flavorings so they are not included in the nutrition information, I used Sweet 'n Low sweetener and I couldn't find it on-line either, but calories are 0.
Number of Servings: 16
Ingredients
-
1 can refrigerated Low Fat Crescent Rolls
Unroll and spread on pizza pan or 2 - 9” pie plates.
Bake until done – about 10 - 12 minutes at 375 degrees F.
Cool to room temperature then place in refrigerator to chill.
Filling
4 oz reduced fat cream cheese (room temperature)
½ teaspoon vanilla flavor (white vanilla)
¼ teaspoon butter flavoring (white)
Sweetener to taste – I used about a teaspoon Sweet ’n Low
1 carton (12 oz) Sugar Free Cool Whip
Beat the cream cheese with the flavorings and sweetener
until light and fluffy. Fold in the Cool Whip. Spread on chilled crust and refrigerate.
Fruit Topping
Cut up fruit of your choice. I used Kiwi, Strawberries, Green Grapes, Red Grapes, Peaches, Red and Yellow Apples, and an Orange.
After I sectioned the orange I squeezed the juice and pulp from the membrane that was left and add a bit of fruit fresh and sweetener to it, then added the orange sections and stirred to mix. Then I quickly chopped the apples and peaches, and tossed them in the orange and juice mixture to coat thoroughly. Then I cut the rest of the fruit and tossed it with the apples and peaches. I topped the tarts with the fruit using a slotted spoon, keeping the juices left in the bowl.
Then I chopped any remaining pieces of fruit and tossed with the juice in the bowl and served the fruit in a bowl along side the tart. Nutrition does not include the extra fruit.
Directions
makes on large size pizza size tart or 2 - 9" pie plates. Pizza size into 16 slices or each pie plate cut into 8 slices
Number of Servings: 16
Recipe submitted by SparkPeople user COUNTRYLADY660.
Number of Servings: 16
Recipe submitted by SparkPeople user COUNTRYLADY660.
