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Blueberry-Lemon Tart
Blueberry-Lemon Tart
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Try a delicious Blueberry Antioxidant Salad from Betty Crocker's Diabetes Cookbook. Juicy blueberries are packed with antioxidants that may lower the risk of heart disease and cancer.
Ingredients:
  • 35 reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
  • 1 egg white, beaten
  • 1 tablespoon butter or margarine, melted
  • 1 1/4 cups fat-free (skim) milk
  • 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
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 3 tablespoons water
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
Instructions:
  • Preheat the oven to 400°F. Grease a 9-inch tart pan with a removable bottom. Combine crushed cookies, egg white, and butter in a small bowl until crumbly. Press the mixture into the bottom and sides of the pan. Bake for 8 to 10 minutes until lightly golden brown, then allow to cool.
  • Combine milk, pudding mix, and lemon peel in a medium bowl. Mix with an electric mixer on low speed for about 2 minutes until smooth. Chill in the refrigerator for 5 minutes.
  • Gently combine whipped topping with pudding mixture. Spread evenly over the crust, then cover and refrigerate for a minimum of 2 hours until chilled.
  • In a small saucepan, combine sugar, cornstarch, water, and 1/2 cup of blueberries. Bring to a boil, then simmer for about 5 minutes until slightly thickened. Remove from heat, stir in lemon juice, and let cool for 10 minutes. Gently fold in remaining 1 cup of blueberries. Cover and refrigerate for at least 1 hour until chilled.
  • Top the tart with a luscious blueberry compote and refrigerate until ready to enjoy.

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