Cranberry Cheesecake Tart
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
Total TimePrep: 35 min. + chilling
- 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
- 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.
Editor's NoteThis recipe was tested with Splenda no-calorie sweetener.
Nutrition Facts1 slice: 223 calories, 12g fat (7g saturated fat), 20mg cholesterol, 177mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 3g protein.
Originally published as Cranberry-Lemon Cheesecake Tart in Taste of Home December/January 2006
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