Diabetic Recipes
Summer Fruit Tart
A colorful dessert that utilizes whatever fresh fruit you have on hand. The filling is a combination of cream cheese and yogurt sweetened with Equal. An apricot glazefinishes this creation!
Yield: 10 servings.
36% calorie reduction from traditional recipe
Ingredients
- Pastry for single crust 9 inch pie
- 1 (8 ounce) package reduced fat cream cheese, softened
- 1/2 cup Equal Spoonful*
- 1/3 cup vanilla flavored nonfat yogurt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups assorted sliced or whole fresh fruit (sliced strawberries, peeled sliced kiwi, whole blueberries, etc.)
- 1/2 cup apricot spreadable fruit
Instructions
- Roll pastry on lightly floured surface into an 11 inch circle. Place into 10 inch tart pan with removable bottom. Press pastry up side; trim excess. Pierce overall with tines of a fork.
- Bake in preheated 375 degrees F oven for 12 to 15 minutes or until golden brown.
- Cool completely in pan on wire rack.
- Meanwhile, combine cream cheese, Equal, yogurt and extracts until well mixed. Spread evenly over bottom of cooled crust.
- Refrigerate for 2 to 3 hours or until firm.
- Arrange fruit over cream cheese mixture.
- Place spreadable fruit in microwave safe container.
- Microwave on HIGH for 30 to 45 seconds or until melted. Carefully drizzle over fruit.
- Refrigerate tart for at least 1 hour before serving.
Notes
* May substitute 12 packets Equal sweetener
Nutrition
Per serving: 174 cal., 4 g pro., 20 g carb., 10 g fat, 17 mg chol., 156 mg sodium
Exchanges: 1/2 starch, 1 fruit, 2 fat