Strawberry Cream Cheese Tart - Diabetic

By Arlene69

A small amount of Strawberry preserves in the filling give this tart a blush of color and a punch of berry flavor. Serve it in winter minus the fresh strawberries, but with a drizzle of sugar-free chocolate syrup instead.

Ingredients

• CRUST:
• 9 low-fat graham crackers, crumbled (use 9 whole rectangles).
• 2 Tablespoons 67% vegetable oil butter-flavored spread, melted and cooled.
• 1 egg white.
• FILLING:
• 2 cups fat-free milk
• 1 egg yolk
• 1/3 cup granular no-calorie sweetener
• 1/4 cup of granulated sugar
• 1/4 cup cornstarch
• Pinch of salt
• 1/4 cup reduced-sugar strawberry preserves
• 3 tablespoons reduced-fat cream cheese
• 1 Teaspoon vanilla extract.
• TOPPING:
• 2 cups strawberries, halved.

Details

Servings 10

Preparation

Step 1

MAKE THE CRUST:
1. Preheat the oven to 350 degrees. Coat a 9-in tart pan with removable bottom (spring form) with cooking spray and set aside.

2. Place the crumbled graham crackers in a food processor and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread and egg white. Coat your hands lightly with cooking spray and press the mixture into the bottom and up the sides of the prepared pan.

3. Bake 8-10 minutes or until the crust is lightly browned. (small cracks may appear.
Cool completely on a wire rack.

MAKE THE FILLING:
1. Combine the milk, egg yolk, no-calorie sweetener, sugar, cornstarch and salt in a medium heavy-bottomed saucepan and whisk until the cornstarch is dissolved. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens.

2. Remove from the heat and whisk in the preserves and cream cheese. Transfer to a medium bowl and cover to surface of the filling with plastic wrap to prevent a skin from forming.
Cool to room temperature and stir in the vanilla. Spoon into the prepared crust. Cover and refrigerate 2 hours or until firm. Arrange the strawberries cut side down on tart just before serving.

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