BLUEBERRY-LEMON TART

Blueberry-Lemon Tart image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 12

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35 reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
1 egg white, beaten
1 tablespoon butter or margarine, melted
1 1/4 cups fat-free (skim) milk
1 package (4-serving size) lemon instant pudding and pie filling mix
1 1/2 teaspoons grated lemon peel
1 cup Cool Whip fat-free frozen whipped topping, thawed
2 tablespoons sugar
1 teaspoon cornstarch
3 tablespoons water
1 1/2 cups fresh or frozen blueberries
1 tablespoon lemon juice

Steps:

Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
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.
Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover; refrigerate until chilled, at least 1 hour.
Serve tart with blueberry topping. Store in refrigerator.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g