Cranberry Cheesecake Tart

Name: Cranberry Cheesecake Tart
Prep time: 35 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 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

I created this recipe to reduce the sugar and fat in the original high-calorie version. Although it uses sugar substitute and reduced-fat ingredients, you can’t tell the difference between this dessert and the original. —Diane Halferty, Corpus Christi, Texas

Ingredients

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

Directions

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.
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.
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.