Summer Fruit Tart


Classifications: Desserts

Qty Measure Ingredient


1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

1/4 cup plain nonfat yogurt

1/4 cup reduced-fat dairy sour cream

1/4 teaspoon almond extract

5 packets Equal or 1 1/2 tsp. Equal Measure

4 cups fresh fruits

3/4 cup pineapple juice

1 tablespoon lemon juice

2 teaspoons cornstarch

Instructions: Combine flour and salt. Cut in shortening till well combined. Sprinkle 3-4 tablespoons cold water over mixture; toss with fork until moistened. Divide dough into 5 equal portions; roll each portion out into a ball. On a lightly floured surface roll each ball into a 5-inch circle. Ease pastry into 4 1/2-inch tart pans with removable bottoms. (For large tart , roll pastry into a 13/10-inch rectangle and place in an 11x8x1-inch tart pan with removable bottom. Proceed as for individual tarts.) Press pastry up sides; trim and remove excess. Prick bottom and sides with a fork. Line with foil. Bake in a 450* oven for 8 minutes. Remove foil. Bake till golden (5 to 6 minutes). Cool on wire rack.

Combine yogurt, sour cream, almond extract and 2 packets Equal or 1/2 teaspoon Equal measure. Spread in cooled crust. Arrange fruits on top. (To make melon ribbons, cut peeled melon into thin slices with a cheese slicer and arrange on top of tart.) In a small saucepan combine pineapple juice, lemon juice and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in 3 packets Equal or 1 teaspoon Equal Measure. Cool. Spoon over fruit; cover and chill. Makes 10 servings. (Each individual tart serves two.)



Background: Note: DIABETIC EXCHANGES: One serving equals 1/2 fruit, 1 bread, 1 1/2 fat; also, 166 calories, 65 mg sodium, 1 mg cholesterol, 22 gm carbohydrate, 3 gm protein, 8 gm fat.

Serves: 10

Food Exchanges: