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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Jeweled Fruit Tart

Source: Flavorful Seasons Cookbook by Robyn Webb ©1996 by the American Diabetes Association

Banana, strawberry and blueberry tart.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	147.2

Total Carbs	30.6 g

Dietary Fiber	2.8 g

Sugars	16.0 g

Total Fat	2.5 g

Saturated Fat	0.4 g

Unsaturated Fat	0.9 g

Potassium	196.3 mg

Protein	2.7 g

Sodium	140.6 mg

Dietary Exchanges 2.5 Fat, 0.8 Fruits, 0.0 Other Carbs, 1.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F. Mix the first four ingredients together to make the tart crust; press into the bottom of a 9-inch pan. Bake for 8 to 10 minutes. Remove from the oven and let cool.
To prepare the glaze, combine the lemon juice, sugar, cornstarch, and orange juice in a saucepan and bring to a boil. Lower heat and let cook for 1 minute until thick. Remove from heat.
To assemble the tart, arrange fruit in a decorative pattern over the crust. Spread glaze on top of the fruit. Chill at least 1 hour. Slice and serve.