"Healthified" Blueberry-Lemon Tart

66% less fat • 59% less sat fat • 35% fewer calories than the original recipe—see the comparison. This "just as delicious" health-smart tart uses fat-free egg product and less butter to show off its natural beauty.

"Healthified" Blueberry-Lemon Tart

LiveBetterAmericaRecipe by LiveBetterAmerica

Rated 4.5 Stars
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20 minutes

2 hours 10 minutes

10 servings

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Nutrition Info

  • 1 Serving
  • 200
  • 7g
    (Saturated Fat 4 1/2g, Trans Fat 0g)
  • 30mg
  • 80mg
  • 31g
    (Dietary Fiber 1g, Sugars 18g)
  • 2g
  • Percent Daily Value*
  • 6%
  • 4%
  • 2%
  • 4%
  • Exchanges
  • 1 1/2
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • What is “Healthified”?

    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

  • Success

    Because the crust will sometimes puff a little in the middle during baking, pricking it again after baking helps "deflate" the puffing. One or two pokes with a fork should do the trick!

  • Substitution

    Use raspberries or strawberries in place of the blueberries, or any combo of the three, for a berry good way to take advantage of seasonal specials.

Ingredients

  • Crust
  • 1/3  cup butter, softened
  • 3  tablespoons packed brown sugar
  • 2  tablespoons fat-free egg product
  • 1  cup Gold Medal® all-purpose flour
  • Filling
  • 1/2  cup lemon curd (from 10-oz jar)
  • 1/2  cup fat-free sour cream
  • 2  cups fresh blueberries

Directions

  1. 1Heat oven to 400°F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in flour until dough forms. Press dough firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
  2. 2Bake 10 to 12 minutes or until light golden brown. If crust puffs in center, prick with fork. Cool 30 minutes or until completely cooled.
  3. 3In small bowl, beat lemon curd and sour cream with wire whisk until smooth. Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with blueberries.

Categories: Course, Desserts, Cuisine, American, Occasion, BBQ & Picnics

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