Blueberry-Lemon Tart

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.

  • Prep Time 15 min
  • Total Time 2 hr 30 min
  • Servings 12

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 frozen (thawed) fat-free whipped topping

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.

Expert Tips

First prize blueberries contain antioxidants called anthocyanins that help protect healthy body cells from oxygen damage.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.