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
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Steps
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.
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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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