Triple Berry Tart
Prep Time 13 minutes
Makes 8 servings
|1||unbaked (9-inch) pie crust|
|1/4||cup raspberry all-fruit spread|
|1-1/2||cups fat-free whipped topping|
|3||ounces reduced-fat cream cheese, softened|
|1-1/2||cups strawberry halves or quarters, stems removed|
|1/2||cup fresh raspberries|
|1-1/3||cups fresh or frozen blueberries, thawed|
|1||tablespoon powdered sugar|
- Preheat oven to 450° F.
- Unroll pie crust on large nonstick baking sheet; prick with fork. Bake 8 minutes or until light brown. Remove to wire rack; cool completely.
- Place fruit spread in small microwavable bowl; microwave on HIGH 15 seconds or until slightly melted. Remove from microwave. Spread evenly over pie crust, leaving 1/2-inch edge.
- Beat whipped topping with cream cheese in medium bowl with electric mixer on medium speed until well blended and smooth. Spoon tablespoonfuls whipped topping mixture evenly over fruit spread. Using back of spoon, smooth whipped topping layer.
- Arrange berries in decorative fashion over top. Sprinkle with powdered sugar.
|Serving Size:||1 wedge (1/8 of total recipe)|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||37 %|
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