Mixed Berry Creme Tart
By dorchuk
Ingredients
- 2 2
- cups sliced fresh strawberries
- 1/2 1/2
- cup boiling water
- 1 1
- box (4-serving size) sugar-free strawberry-flavored gelatin
- 3 3
- pouches (1.5 oz each) Nature Valley® roasted almond crunchy granola bars (from 8.9-oz box)
- 1 1
- package (8 oz) fat-free cream cheese
- 1/4 1/4
- cup sugar
- 1/4 1/4
- teaspoon almond extract
- 1 1
- cup fresh blueberries
- 1 1
- cup fresh raspberries
Details
Servings 8
Preparation time 20mins
Cooking time 200mins
Preparation
Step 1
In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries. 2 In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes. 3 Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust. 4 In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust. 5 Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.
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