"Healthified" Blueberry-Lemon Tart
Crust
1/3 cup butter, softened
3 tablespoons packed brown sugar
2 tablespoons fat-free egg product
1 cup Gold Medal® all-purpose flour
Filling
1/2 cup lemon curd (from 10-oz jar)
1/2 cup fat-free sour cream
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.
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.
What is “Healthified”?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Success
Because the crust will sometimes puff a little in the middle during baking, pricking it again after baking helps "deflate" the puffing. One or two pokes with a fork should do the trick!
Substitution
Use raspberries or strawberries in place of the blueberries, or any combo of the three, for a berry good way to take advantage of seasonal specials.
Nutrition 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 Percent Daily Value*: 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
