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Cook'n with Betty Crocker 
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Summer Fruit Tart |
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Serves: 10 Print this Recipe1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 3 to 4 tablespoons cold water 1/4 cup nonfat plain yogurt 1/4 cup reduced-fat dairy sour cream 1/2 teaspoon Equal measure or 2 packets EQUAL sweetener or 4 tsp EQUAL Spoonful 1/4 teaspoon almond extract 4 cups fresh mixed fruits 3/4 cup pineapple juice 1 tablespoon lemon juice 2 teaspoons cornstarch 1 teaspoon Equal measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful 1. Combine flour and salt; cut in shortening. Sprinkle water over mixture; toss with fork until moistened. Form into a ball. 2. Roll pastry on lightly floured surface into 10- or 11-inch circle and place in 9- or 10-inch tart pan with removable bottom. Press pastry up side; trim excess. Prick with fork. Line with foil. Bake in preheated 450°F oven 8 minutes. Remove foil; bake until golden, 5 to 6 minutes. Cool on wire rack. 3. Combine yogurt, sour cream, 1/2 tsp Equal Measure or 2 packets Equal sweetener or 4 tsp Equal Spoonful, and almond extract. Spread over cooled crust. Arrange fruit on top. 4. Combine pineapple juice, lemon juice, and cornstarch in small saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in 1 tsp Equal Measure or 3 packets Equal sweetener or 2 Tbsp Equal Spoonful. Cool. Spoon over fruit; cover and chill. EXCHANGES Carbohydrate 1 1/2 Fat 1 1/2 PYRAMID SERVINGS Starch 1 Fruit 1/2 Fat 1 1/2 NUTRITION FACTS Calories 181(69 calories from fat) Fat 8 g Saturated Fat 2 g Cholesterol 2 mg Sodium 67 mg Carbohydrate 26 g Dietary Fiber 2 g Sugars 10 g Protein 3 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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