We’ve made this tart health-smart. The crust now uses less butter and replaces eggs with fat-free egg product. Also, fat-free sour cream was substituted for cream cheese.
Crust:
1/2 cup butter >
1/3 cup butter
1 egg >
2 tablespoons fat-free egg product
1 1/4 cups all-purpose flour >
1 cup all-purpose flour
Filling:
8 oz cream cheese >
1/2 cup fat-free sour cream
Nutritional Highlights
310 (before)
200 (after)
19 g (before)
7 g (after)
11 g (before)
4 1/2 g (after)
20 min |
2 hr 10 min |
10 servings |
Crust
1/3 cup butter, softened
3 tablespoons packed brown sugar
2 tablespoons fat-free egg product
1 cup all-purpose flour
Filling
1/2 cup lemon curd (from 10-oz jar)
1/2 cup fat-free sour cream
2 cups fresh blueberries
1
Heat oven to 400°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.
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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.
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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.
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Nutritional Information
1 serving:
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 Value
Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 4%
Exchanges
1/2 Starch, 1 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices
2
