Blueberry-Lemon Tart

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



Total Time






reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
egg white, beaten
tablespoon butter or margarine, melted
1 1/4
cups fat-free (skim) milk
package (4-serving size) lemon instant pudding and pie filling mix
1 1/2
teaspoons grated lemon peel
cup frozen (thawed) fat-free whipped topping
tablespoons sugar
teaspoon cornstarch
tablespoons water
1 1/2
cups fresh or frozen blueberries
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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
First prize blueberries contain antioxidants called anthocyanins that help protect healthy body cells from oxygen damage.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 190mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 2g;
Percent Daily Value*:
    • 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.