Nectarine and Berry Tart
35% calorie reduction from traditional recipe
Pastry for single-crust 9-inch pie
5 cups slice nectarines
1 cup raspberries or slice strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal® Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
*May substitute 24 packets Equal sweetener
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal®, lemon rind and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary. Bake tart in preheated 425 degree F oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings
Nutrition information per serving: 188 cal., 2 g pro., 29 g carb., 7 g fat, 5 mg chol., 101 mg sodium
Food exchanges: 1 fruit, 1 starch, 1 fat
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