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.
- 10
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.
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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