Ingredients for Lemon Sorbet Tart
- Graham Cracker Crumbs
- Sugar
- Butter
- Lemon Zest
- Water
- Reduced Fat Cream Cheese
- ½ cup heavy cream
- ¼ cup powdered sugar
- Lemon Sorbet
- 1 tablespoon lemon juice
- Yellow Food Coloring
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How to Make Lemon Sorbet Tart
- Preheat oven to 350°F (175°C).
- Spray a 9-inch springform pan with nonstick cooking spray.
- In a food processor, combine all crust ingredients (see below). Process until a coarse crumb mixture forms.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden brown.
- Cool the crust in the pan for 10 minutes.
- While the crust cools, remove the lemon sorbet from the freezer and let it sit at room temperature to soften slightly.
- In a large bowl, beat the cream cheese with an electric mixer until smooth.
- With the mixer running on low speed, gradually add the heavy cream, beating until well combined.
- Add the powdered sugar and blend until smooth.
- Increase the mixer speed to high and beat for 2-3 minutes, or until the mixture is light and fluffy.
- In a separate bowl, gently fold the softened lemon sorbet into the cream cheese mixture. Stir in the lemon juice and food coloring until evenly distributed.
- Pour the lemon sorbet mixture into the cooled crust, spreading evenly.
- Freeze for at least 2.5 hours, or until completely firm.
- Garnish each slice with fresh mint leaves and lemon slices, strawberries, or raspberries before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
19g
Carbs
5g
