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I love making desserts. And by modifying the recipes to reduce the fat, our family can enjoy them more often. You'd never guess this trimmed-down tart, with its homemade pecan crust and creamy filling, is light. —Kate Gaudry, La Jolla, California
Nutritional Facts 1 slice (calculated without whipped topping) equals 221 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 87 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Sweet Potato Tart in Taste of Home December/January 2008, p56
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Reviewed on Nov. 03, 2010 by EdonyLamont
Why do you have Butter in the first part and then use fat free milk and reduced fat yoghurt? I don't understand the American way of thinking they are cutting fat in one part but no in others. ??????
Reviewed on Nov. 21, 2009 by sterlgirl
Mine is cooling out of the oven as I write this. The batter tasted great! However, I would definitely use an 11" or 10" flute pan as there is a lot of batter! Mine looks more like a pie in the 9" pan - but it is beautiful!
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