Cranberry Cheesecake Tart Recipe
“I created this recipe to reduce the sugar and fat in the original high-calorie version,” notes Diane Halferty of Corpus Christi, Texas. “Although it uses sugar substitute and reduced-fat ingredients, you can’t tell the difference between this dessert and the original.”
- Pastry for single-crust pie (9 inches)
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2/3 cup water
- 3 cups fresh or frozen cranberries
- Sugar substitute equivalent to 1 tablespoon sugar
- 1 package (8 ounces) reduced-fat cream cheese
- 1-1/2 cups reduced-fat whipped topping, divided
- 1 teaspoon grated lemon peel
- 1. Press pastry onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400° for 9-11 minutes or until lightly browned. Cool on a wire rack.
- 2. In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute.
- 3. In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon peel. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping. Yield: 10 servings.
1 slice equals 223 calories, 12 g fat (7 g saturated fat), 20 mg cholesterol, 177 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.
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