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.
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