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Blueberry-Lemon Tart

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Homemade lemon-and-blueberry sauce tops an easy-mix tart filling.

  • Prep Time 15 min
  • Total Time 2 hr 30 min
  • Servings 12

Ingredients

Tart

35
reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
1
egg white, beaten
1
tablespoon butter or margarine, melted
1 1/4
cups fat-free (skim) milk
1
package (4-serving size) lemon instant pudding and pie filling mix
1 1/2
teaspoons grated lemon peel
1
cup frozen (thawed) fat-free whipped topping

Topping

2
tablespoons sugar
1
teaspoon cornstarch
3
tablespoons water
1 1/2
cups fresh blueberries or Cascadian Farm® frozen organic blueberries
1
tablespoon lemon juice

Directions

  • 1 Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
  • 2 In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
  • 3 Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
  • 4 Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover; refrigerate until chilled, at least 1 hour.
  • 5 Serve tart with blueberry topping. Store covered in refrigerator.

Nutrition Info

The Quick Take:

  • Calories 130
  • Fat 2 1/2g
  • Saturated Fat 1g
  • Sodium 190mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 10/02/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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