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Berry-Cream Cheese Tart

Blueberries, raspberries, and strawberries crown this tart filled with cream cheese. The sweet treat, with eye- and taste-appeal for all, meets guidelines for diabetic food plans.

MAKES: 12 servings

CARB GRAMS PER SERVING: 15

Rated :

by 3 people

Nutrition Facts Per Serving:

Servings Per Recipe: 12
cal.(kcal): 156
Fat, total(g): 9
chol.(mg): 7
sat. fat(g): 4
carb.(g): 15
fiber(g): 2
pro.(g): 2
sodium(mg): 86

Diabetic Exchanges

Other Carb(d.e): 1
Fat(d.e): 2

1/2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
2 tablespoons reduced-calorie orange marmalade spread
1/2 8 ounce container frozen light whipped dessert topping, thawed
1 recipe Baked Tart Pastry (see recipe below)
3 cups assorted fresh berries (such as sliced blueberries, raspberries, blackberries, and/or quartered strawberries)

1. Preheat oven to 450 degrees F. On a lightly floured surface, flatten the ball of pastry dough with your hands. Roll dough from center to edge into a circle about 11 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into fluted side of tart pan. Trim pastry to the edge of the tart pan. Prick the bottom and side of pastry generously with the tines of a fork. Line pastry with a double thickness of foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden brown. Cool in pan on a wire rack for 30 minutes.

2. For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed about 30 seconds or until fluffy. Beat in marmalade. Fold in topping. Spread filling in Baked Tart Pastry. Top with berries. Cover and chill until ready to serve. Makes 12 servings.

Make Ahead Tip

Make Baked Tart Pastry up to 24 hours ahead; cover and store at room temperature. Prepare as directed through Step 1 without berries. Cover; chill for up to 4 hours. Before serving, arrange berries on filling.

Baked Tart Pastry

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 - 5 tablespoons cold water

1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

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