Tropical Ginger Crumb Tart

By dashy_65

Ingredients

• Crust:
• 1 1/2 c. gingersnap crumbs
• 3 T. butter, melted
• Filling:
• 1 c. no-fat sour cream
• 3/4 c. fat-free skim milk
• 1 (.9 oz) vanilla sugar-free pudding mix
• 1 t. grated lemon peel
• papaya slices, kiwi slices, star fruit slices, toasted coconut

Preparation

Step 1

In blender place cookies. Cover; blend to coarse crumbs (1 to 2 mins). In medium bowl combine crumbs and butter. Spray 9" tart pan with removeable bottom with Pam. Gently press crumb mixture into bottom and 1/2" up sides of pan. Bake at 350* for 8 to 10 mins. or until lightly browned. Cool completely.

In large bowl, with wire whisk, combine sour cream and milk. Add pudding mix and lemon peel; mix well. Cover; refrigerate until serving time. To serve, spread pudding mixture evenly over crust. Top with fruit and toasted coconut, as desired.

340 cal, 63g carbs, 7g fat, 960mg sodium