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Strawberry Cream & Almond Tart

Strawberry Cream & Almond Tart - Picture

Strawberry Cream & Almond Tart (8 Servings)

Calories 169 (26% from fat)
Fat 4.8 gram
Saturated Fat .5 gram
Trans Fat 0 gram
Cholesterol 2.75 mg.
Sodium 239 mg.
Carb. 28 gram
Fiber 3 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 6 gram

Strawberry Cream & Almond Tart (6 Servings)

Calories 225 (26% from fat)
Fat 6.5 gram
Saturated Fat .75 gram
Trans Fat 0 gram
Cholesterol 4 mg.
Sodium 318 mg.
Carb. 37 gram
Fiber 4 gram
Sugar 18 gram
Sugar Alcohol 0 gram
Protein 8.5 gram

Ingredients


1 reduced fat graham crust
(We used Keebler Ready Crust Reduced Fat Graham.)

Filling

2/3 cup fat free cream cheese

1/4 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1/2 tsp. vanilla extract

1/4 tsp. almond extract

Topping

6 cups (approx. 32 ounces) fresh strawberries

2/3 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1 Tbsp. corn starch

1 Tbsp. lemon juice

2 Tbsp. sliced almonds
(You can toast them if desired.)


Crust (Step One is optional.)

1. Brush the pie crust with a beaten egg white and then bake at 375 degrees fahrenheit for 5 minutes. This will give it a more golden color and help the graham crust hold together better.

Pie Filling

2. Combine cream cheese, 1/4 cup Splenda, vanilla and almond extracts in a bowl. Stir until smooth. Spread mixture evenly over bottom of graham crust.

Pie Topping

3. Clean and remove leaves from strawberries. Cut the strawberries in half, putting the cone shaped bottoms in a bowl. Cut the tops in half again, in quarters if they're large, and put them in a different bowl than the bottoms.

4. Take 2 cups of the sliced up tops and puree them in a blender or food processor. Pour the strawberry puree, 2/3 cup Splenda and corn starch in a small sauce pan over medium heat. Stir continuously with a whisk until it comes to a boil. Reduce heat to low and cook 1 more minute. Remove from heat and let cool, stirring occasionally.

5. Pour 1/2 tablespoon lemon juice over strawberry bottoms and toss to coat. Pour remaining 1/2 tablespoon lemon juice over strawberry tops and toss to coat.

6. Spread strawberry tops evenly on top of the cream cheese pie filling. Pour the cooled strawberry puree over the strawberry tops. Then arrange remaining strawberries, bottoms up, on next. Sprinkle sliced almonds on top.

7. Cover and chill in refrigerator for 3 to 3.5 hours.

Yield: 6 or 8 Servings - Depending on how you want to slice it.


Strawberry Cream & Almond Tart 

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