Blueberry-Lemon Tart Recipe

Name: Blueberry-Lemon Tart
Prep time: 15 min
Cook time: 15 min
Total time: 2 min
Yield: 12 servings
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

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

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 2m
YIELD 12 servings

Instructions

Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, 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.
In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. 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; refrigerate until chilled, at least 1 hour.
Serve tart with blueberry topping. Store in refrigerator.

Desserts