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Blueberry-Lemon Tart

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Betty Crocker Kitchens
Updated May 18, 2016
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Betty Crocker's Diabetes Cookbook shares a recipe! Plump blueberries are a great source of antioxidants, which may help reduce the risk of certain diseases such as heart disease and cancer.

Blueberry-Lemon Tart

  • Prep Time 15 min
  • Total 2 hr 30 min
  • Servings 12
  • Ingredients 12
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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 Cool Whip fat-free frozen whipped topping, thawed

Topping

  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 3 tablespoons water
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
  • Step 
    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.
  • Step 
    5
    Serve tart with blueberry topping. Store in refrigerator.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
20
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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