Blueberry Cream Tart
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| Mon, 06-21-2004 - 9:11am |
Crust:
Use Maggie's Crust from Key Lime Pie recipe (use "find messages about" box above, and type in Key Lime Pie).
Topping:
1 pint fresh blueberries
1/4 c Splenda
1/4 t cornstarch (calls for guar gum but didn't know what that was. . .)
Filling:
1/2 c FF half & half or skim milk
2T sugar-free Jello-O instant vanilla pudding mix
2 c. light or FF Redi-Whip
1 teaspoon vanilla extract
1/4 c Splenda
Directions:
1. Wash berries. Put in nonstick saucepan. Stir in Splenda & cornstarch. No need to add water -- water still clinging to berries is sufficient.
2. Cook berries over low heat uncovered for 10-15 mins stirring occasionally till sauce is thickened & berries cook down a bit.
3. Remove berry topping from heat & cool to room temperature.
4. Prepare nut crust per directions. I mix it all in the Cuisinart. After it cooks, let it cool.
5. Meanwhile, make filling. In medium mixing bowl, mix FF half & half (or skim milk), vanilla pudding, and Splenda till dissolved. Fold in Redi-Whip. Keep cool till ready to construct tart.
6. When nut crust is cool, spread cream filling evenly over crust. Gently spread berry topping on top, taking care that you don't mix it up with the cream filling.
7. Refrigerate at least 2 hours.
Serves 10.
Enjoy!
Rebecca
