BLUEBERRY-LEMON TART

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Blueberry-Lemon Tart image

Betty Crocker's Diabetes Cookbook shares a recipe! Plump blueberries are a great source of antioxidants, which may help reduce the risk of certain diseases such as heart disease and cancer.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 12

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

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