Ingrédients pour Blueberry Lemon Tart
- Vanilla Wafer Cookies
- 1 large egg white
- ¼ cup (½ stick) unsalted butter, melted
- Low Fat Milk
- Instant Lemon Pudding Mix
- 1 tablespoon lemon zest
- Frozen Whipped Topping
- ½ cup sugar
- 2 tablespoons cornstarch
- ½ cup water
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
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Comment préparer Blueberry Lemon Tart
- Preheat oven to 400°F (200°C).
- Lightly grease a 9x1 inch tart pan with a removable bottom using cooking spray.
- In a medium bowl, combine 1 ½ cups crushed graham crackers, 1 large egg white, and ¼ cup (½ stick) melted unsalted butter. Mix until crumbly.
- Press the mixture firmly into the bottom and up the sides of the prepared tart pan.
- Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- In a medium bowl, beat 1 cup milk, 3.4 oz instant vanilla pudding mix, and 1 tablespoon lemon zest with an electric mixer on low speed for 2 minutes, or until smooth.
- Chill for 5 minutes.
- Gently fold in 8 oz whipped topping.
- Spread the lemon pudding mixture evenly over the cooled crust.
- Cover and refrigerate for at least 2 hours to chill.
- For the blueberry topping: In a 1-quart saucepan, combine ½ cup sugar, 2 tablespoons cornstarch, and ½ cup water.
- Stir in ½ cup blueberries.
- Bring to a boil over medium heat, then reduce heat to medium-low.
- Cook for 5 minutes, or until slightly thickened, stirring frequently.
- Stir in 2 tablespoons lemon juice.
- Remove from heat and let cool for 10 minutes.
- Stir in the remaining 1 cup blueberries.
- Cover and refrigerate for at least 1 hour to chill.
- Spread the blueberry topping over the chilled lemon filling.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
32g
Fat
18g
Carbs
11g
