Lemon-Blueberry Cookie Tart
Recipe from Family Circle

This low-calorie tart features a low-fat cookie crust, creamy lemon filling, and fresh blueberries. To turn it into a 4th of July dessert, top it with strawberries and blueberries.


Lemon-Blueberry Cookie Tart


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Prep Time: 20 mins
Total Time: 35 mins
Servings: Makes 10 servings.
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Ingredients
 
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  • 1    box (7.75 ounces) 50 percent-less-fat creme sandwich cookies (18 cookies)On Sale
  • 5  tablespoons  yellow cornmealOn Sale
  • 1  large  eggOn Sale
  • 1/2  cup  frozen light nondairy whipped topping, thawedOn Sale
  • 1/4  cup  bottled lemon curdOn Sale
  • 1  tablespoon  grape jellyOn Sale
  • 1-1/2  cups  fresh blueberriesOn Sale
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Directions
1.
Heat oven to 350 degrees F. Coat 11 x 7 x 1-inch rectangular tart pan with removable bottom with nonstick cooking spray (see Note).
2.
Break apart cookies; place in food processor. Add cornmeal. Process until cookies are finely crushed. Add egg; process until crumbs stick together.
3.
Between 2 sheets of plastic wrap, roll dough into 12 x 8-inch rectangle. Press into tart pan.
4.
Bake crust in 350 degree F oven until lightly browned around edge, 15 to 20 minutes. Transfer pan to rack; let cool.
5.
With sharp knife, release the edge of crust from pan. Remove side. Transfer tart to serving platter (you may leave pan bottom in place).
6.
In small bowl, stir together topping and curd. In small saucepan, heat grape jelly until melted. Remove from heat. Add blueberries to jelly.
7.
With metal spatula, spread lemon filling over crust. Top with berries. Serve immediately, or refrigerate, loosely covered, for up to 2 hours. Makes 10 servings.

Note
If you do not have rectangular tart pan, use a 9-inch round tart pan with removable bottom. Roll dough into a 10-inch circle; fit into pan..
Nutrition information
Calories 158, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 21 mg, Sodium 93 mg, Carbohydrate 32 g, Fiber 1 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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