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Blueberry Lemon Tart
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Reviews
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By:
Mary Lee Putnam
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Blueberry-Lemon Tart Dessert Recipe creates a delicious dessert using vanilla wafers, egg white, butter, milk, lemon instant pudding, grated lemon peel and whipped topping then crowns with blueberry topping of sugar, blueberries and lemon juice.
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INGREDIENTS
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35 reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
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1 egg white, beaten
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1 tablespoon butter or margarine, melted
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1 1/4 cups fat-free (skim) milk
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1 package (4-serving size) lemon instant pudding and pie filling mix
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1 1/2 teaspoons grated lemon peel
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1 cup frozen (thawed) fat-free whipped topping
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Blueberry Topping:
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2 tablespoons sugar
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1 teaspoon cornstarch
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3 tablespoons water
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1 1/2 cups fresh or frozen blueberries
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1 tablespoon lemon juice
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DIRECTIONS
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1:
Heat oven to 400°. 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 side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
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2:
Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
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3:
Fold whipped topping into pudding mixture. Spread over crust. Cover and refrigerate at least 2 hours until chilled. Serve with Blueberry Topping. Store covered in refrigerator.
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4:
For 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 refrigerate at least 1 hour until chilled.
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