Mixed-Berry Cream Tart

 

2

cups sliced fresh strawberries

1/2

cup boiling water

1

box (4-serving size) sugar-free strawberry-flavored gelatin

3

pouches (1.5 oz each) Nature Valley® roasted almond crunchy granola bars (from 8.9-oz box)

1

package (8 oz) fat-free cream cheese

1/4

cup sugar

1/4

teaspoon almond extract

1

cup fresh blueberries

1

cup fresh raspberries

Fat-free whipped topping, if desired

• 1 In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
• 2 In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
• 3 Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
• 4 In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
• 5 Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.