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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.

Source: Family Circle

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Recipe Summary

prep:
20 mins
bake:
15 mins
total:
35 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Break apart cookies; place in food processor. Add cornmeal. Process until cookies are finely crushed. Add egg; process until crumbs stick together.

  • Between 2 sheets of plastic wrap, roll dough into 12 x 8-inch rectangle. Press into tart pan.

  • Bake crust in 350 degree F oven until lightly browned around edge, 15 to 20 minutes. Transfer pan to rack; let cool.

  • With sharp knife, release the edge of crust from pan. Remove side. Transfer tart to serving platter (you may leave pan bottom in place).

  • In small bowl, stir together topping and curd. In small saucepan, heat grape jelly until melted. Remove from heat. Add blueberries to jelly.

  • 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.

Nutrition Facts

158 calories; fat 4g; cholesterol 21mg; saturated fat 1g; carbohydrates 32g; insoluble fiber 1g; protein 2g; sodium 93mg.
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