Healthified Blueberry-Lemon Tart recipe from Live Better America

Crust

1/3

cup butter, softened

tablespoons packed brown sugar

tablespoons fat-free egg product

cup Gold Medal® all-purpose flour

Filling

1/2

cup lemon curd (from 10-oz jar)

1/2

cup fat-free sour cream

cups fresh blueberries

Before	After
1/2 cup butter, softened	1/3 cup butter, softened
1 egg	2 tablespoons fat-free egg product
1 1/4 cups all-purpose flour	1 cup Gold Medal® all-purpose flour
1 package (8 oz) cream cheese, softened	1/2 cup fat-free sour cream

Before

After

1/2 cup butter, softened

1/3 cup butter, softened

1 egg

2 tablespoons fat-free egg product

1 1/4 cups all-purpose flour

1 cup Gold Medal® all-purpose flour

1 package (8 oz) cream cheese, softened

1/2 cup fat-free sour cream

Posted 4/3/2013 5:15:05 PM REPORT ABUSE getonthemove said:

Rating:

When I made this I substituted fat-free plain Greek yogurt for the sour cream and used a mixture of strawberries, blackberries, blueberries and strawberries for the fruit topping. I would make this again as a tart, but I was thinking that the filling would be good served layered between fruit for a parfait style dessert.

Posted 6/22/2009 12:39:27 PM REPORT ABUSE Claygirlsings said:

Rating:

I'm making this next week and I'll let you know how it goes. As for lemon curd, I found it with the jams/jellies in a little 10 oz jar. It's thicker than lemon filling, so that may have caused the soupy-ness of one tester's results. I also saw lime curd, which if this is successful, I may need to try with raspberries for another option.

Posted 6/16/2009 1:09:22 PM REPORT ABUSE loislaine said:

Rating:

Would you please tell me what lemon curd is and where this may be purchased? I am looking forward to trying this recipe. Thank you and keep up the good work. I am in Canada and wonder if it is reference under another name here...