Ingredients
Tart
- 35 reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
- 1 egg white, beaten
- 1 tablespoon butter or margarine, melted
- 1 1/4 cups fat-free (skim) milk
- 1 package (4-serving size) lemon instant pudding and pie filling mix
- 1 1/2 teaspoons grated lemon peel
- 1 cup Cool Whip™ fat-free frozen whipped topping, thawed
Topping
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 3tablespoons water
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
Steps
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1Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
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2In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
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3Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
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4Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover; refrigerate until chilled, at least 1 hour.
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5Serve tart with blueberry topping. Store in refrigerator.
Source : allrecipes.com
