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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

Blueberry-Lemon Tart

Source: dLife

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

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 1.9 Fat, 0.2 Fruits, 0.1 Milk, 1.1 Other Carbs, 0.0 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

35.0
35 each Cookies, vanilla wafer, fat free 1.0
1 each egg whites 1.0
1 tbsp salted butter 1.25
1 1/4 cup fat free milk 1.0
1 each Pudding, lemon, dry mix, 3oz package 1.5
1 1/2 tsp fresh lemon peel 1.0
1 cup frozen low fat whipped topping

Blueberry topping 2.0
2 tbsp sugar 1.0
1 tsp cornstarch 3.0
3 tbsp cold water 1.5
1 1/2 cup Blueberries, fresh 1.0
1 tbsp fresh lemon juice

Directions

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.
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.
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.
Blueberry Topping
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.