66% less fat • 59% less sat fat • 35% fewer calories than the original recipe. This tart gets its health smarts from fat-free egg product and less butter.
cup butter, softened
tablespoons packed brown sugar
tablespoons fat-free egg product
cup Gold Medal™ all-purpose flour
cup lemon curd (from 10-oz jar)
cup fat-free sour cream
cups fresh blueberries
Heat oven to 400°F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in flour until dough forms. Press dough firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
Bake 10 to 12 minutes or until light golden brown. If crust puffs in center, prick with fork. Cool 30 minutes or until completely cooled.
In small bowl, beat lemon curd and sour cream with wire whisk until smooth. Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with blueberries.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Because the crust will sometimes puff a little in the middle during baking, pricking it again after baking helps "deflate" the puffing. One or two pokes with a fork should do the trick!
Use raspberries or strawberries in place of the blueberries, or any combo of the three, for a berry good way to take advantage of seasonal specials.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 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 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.