"Healthified" Blueberry-Lemon Tart
This tart gets its health smarts from fat-free egg product and less butter. It has 66% less fat 59% less sat fat 35% fewer calories than the original recipe.
Ingredients
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Crust
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1/3 cup butter, softened
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3 tablespoons packed brown sugar
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2 tablespoons fat-free egg product
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1 cup Gold Medal® all-purpose flour
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Filling
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1/2 cup lemon curd (from 10-oz jar)
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1/2 cup fat-free sour cream
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2 cups fresh blueberries
Directions
1.
Heat oven to 400 degrees F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in flour until dough forms. Press dough firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
2.
Bake 10 to 12 minutes or until light golden brown. If crust puffs in center, prick with fork. Cool 30 minutes or until completely cooled.
3.
In small bowl, beat lemon curd and sour cream with wire whisk until smooth. Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with blueberries.
High Altitude (3500-6500 ft):
No change.
Nutrition information
Calories 200 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 80mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 18g); Protein 2g. Daily Values: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 4%. Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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