CRANBERRY CHEESECAKE TART

Cranberry Cheesecake Tart image

I created this recipe to reduce the sugar and fat in the original high-calorie version. Although it uses sugar substitute and reduced-fat ingredients, you can't tell the difference between this dessert and the original. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Time 35m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

Pastry for single-crust pie (9 inches)
1/3 cup sugar
2 tablespoons cornstarch
2/3 cup water
3 cups fresh or frozen cranberries
Sugar substitute equivalent to 1 tablespoon sugar
1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups reduced-fat whipped topping, divided
1 teaspoon grated lemon zest

Steps:

Press dough onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400° for 9-11 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute. , In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon zest. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping.

Nutrition Facts : Calories 223 calories, Fat 12g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 177mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.