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| 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 |
|
| 2 | tablespoons sugar |
| 1 | teaspoon cornstarch |
| 3 | tablespoons water |
| 1 1/2 | cups fresh or frozen blueberries |
| 1 | tablespoon lemon juice |
| 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 in refrigerator. |
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| First prize blueberries contain antioxidants called anthocyanins that help protect healthy body cells from oxygen damage. |
Nutrition Information:
130 ( 20); 2 1/2g ( 1g, 0g); 0mg; 190mg; 25g ( 0g, 18g); 2g 0%; 2%; 4%; 0% 1/2 ; 1 ; 0 ; 1/2 1 1/2