Blueberry-Lemon 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

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.