Blueberry Lemon Tart

By Tallon

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
• 1 package (8 oz) cream cheese, softened
• 1 can (21 oz) more fruit blueberry pie filling
• 1 cup fresh blueberries

Details

Servings 16
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.

2. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust
generously with fork.

3. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.

4. In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.