Blueberry-Lemon Tart Dessert Recipe

1      Reviews by:    Mary Lee Putnam   Blueberry-Lemon Tart Dessert Recipe creates a delicious dessert using vanilla wafers, egg white, butter, milk, lemon instant pudding, grated lemon peel and whipped topping then crowns with blueberry topping of sugar, blueberries and lemon juice. Food Category:    Pies and Pastries Cuisine Origin:    West Coast    Servings: 8 Calories: 190 per serving Print Preview Rate This Recipe Prep Time:   2 Hours, 20 Minutes Cook Time:   N/A Total Time:   2 Hours, 20 Minutes

INGREDIENTS

• 35 reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
• 1 egg white, beaten
• 1 tablespoon butter or margarine, melted
• 1 1/4 cups fat-free (skim) milk
• 1 package (4-serving size) lemon instant pudding and pie filling mix
• 1 1/2 teaspoons grated lemon peel
• 1 cup frozen (thawed) fat-free whipped topping
• Blueberry Topping:
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 3 tablespoons water
• 1 1/2 cups fresh or frozen blueberries
• 1 tablespoon lemon juice

DIRECTIONS

• Heat oven to 400°. Lightly spray tart pan with removable bottom, 9 X 1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
• Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
• Fold whipped topping into pudding mixture. Spread over crust. Cover and refrigerate at least 2 hours until chilled. Serve with Blueberry Topping. Store covered in refrigerator.
• For Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled.

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