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Blueberry-Lemon Tart
Source: dLife

Blueberry-Lemon Tart made with vanilla wafers and whipped topping.

Prep Time: 2 hours
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 118.6
Total Carbs 23.9 g
Dietary Fiber 0.5 g
Sugars 13.3 g
Total Fat 1.9 g
Saturated Fat 1.3 g
Unsaturated Fat 0.1 g
Potassium 13.4 mg
Protein 2.3 g
Sodium 109.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Milk , 1 1/2 Other Carbs
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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35 each  Cookies, vanilla wafer, fat free
1 each  egg whites
1 tbsp  salted butter
1 1/4 cup  fat free milk
1 each  Pudding, lemon, dry mix, 3oz package
1 1/2 tsp  fresh lemon peel
1 cup  frozen low fat whipped topping

Blueberry topping
2 tbsp  sugar
1 tsp  cornstarch
3 tbsp  cold water
1 1/2 cup  Blueberries, fresh
1 tbsp  fresh lemon juice
  1. Heat oven to 400 degrees F. Spray tart pan (with removable bottom, 9x1 inch) lightly with cooking spray. 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.
  2. In a medium bowl, beat pudding mix and lemon peel with an electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
  3. Fold whipped topping into pudding mixture. Spread over crust. Cover and refrigerate a minimum of 2 hours until well chilled. Serve with Blueberry Topping. Store covered in refrigerator.
  4. Blueberry Topping
  5. Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling, reduce heat to medium-low. Cook 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled.

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