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Blueberry-Lemon Tart

Blueberries are a great source of antioxidents and a wonderful compliment to this low-fat high flavor tart.

Ingredients:
35 reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
1 egg white, beaten
1 tablespoon butter, 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 frozen (thawed) fat-free whipped topping

Blueberry Topping:
2 tablespoons sugar
1 teaspoon cornstarch
3 tablespoons water
1 1/2 cups fresh or frozen blueberries
1 tablespoon lemon juice

Directions:
1. Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9 x 1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press in bottom and up sides of pan. Bake 8 to 10 minutes or until light golden brown; cool.
2. Beat milk, pudidng mix, and lemon peel in medium bowl 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 and refrigerate at least 2 hours until chilled.
4. To make the Bluberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. 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 and refridgerate at least 1 hour until chilled. Serve with with Lemon Tart. Store covered in refrigerator. Makes 12 servings.

Nutritional Information:
115 calories, 1g fiber, 2g fat (1g saturated fat), 0mg cholesterol, 190mg sodium, 2g protein, 23g carbohydrate
Exchanges:
1/2 carbohydrate


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