Lemon Blueberry Cookie Tart

(Courtesy of Family Circle)

Ingredients:
1 box (7.75 oz.) 50 percent-less-fat creme sandwich cookies (18 cookies)
5 Tbsp. yellow cornmeal
1 large egg
1/2 c. frozen light nondairy whipped topping, thawed
1/4 c. bottled lemon curd
1 Tbsp. grape jelly
1 1/2 c. fresh blueberries

Directions:
Heat oven to 350 degrees.  Coat a 11x7 tart pan with removable bottom with nonstick cooking spray.

Break apart cookies; place in food processor.  Add cornmeal.  Process until cookies are finely crushed.  Add egg; process until crumbs stick together.

Between 2 sheets of plastic wrap, roll dough into 12x8 inch rectangle.  Press into tart pan.

Bake crust in oven until lightly browned around edge, 15-20 minutes.  Transfer pan to rack; let cool.

With a sharp knife, release the edge of the crust from the pan.  Remove side.  Transfer tart to serving platter (you may leave the pan bottom in place).

In a small bowl, stir together topping and curd.  In a small saucepan, heat grape jelly until melted.  Remove from heat.  Add blueberries to jelly.

With a metal spatula, spread lemon filling over crust.  Top with berries.  Serve immediately, or refrigerate, loosely covered, for up to 2 hours.