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Blueberry-Lemon Tart

Prep 20 min
Total 1 hr 15 min
Ingredients 5
Servings 16

Blueberry and lemon combine for an easy, flavorful tart, made with Pillsbury® pie crust.

Ingredients

Crust

1 box (15 oz) Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2 containers (6 oz each) lemon burst low-fat yogurt
1 package (8 oz) cream cheese, softened
1 can (21 oz) blueberry pie filling with more fruit
1 cup fresh blueberries

Directions

1

Heat oven to 375°F. On ungreased large cookie sheet, unroll 1 pie crust. Unroll second pie crust and place over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2

Fold 1/2 inch of crust edge under, forming border; press to seal seam. Flute edge if desired. Prick crust generously with fork.
3

Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
4

In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Cover and refrigerate any remaining tart.

Substitute 2 containers (6 oz each) Key lime pie low-fat yogurt for the lemon burst.
Substitute 1 can (21 oz) raspberry pie filling with more fruit for the blueberry pie filling and 1 cup fresh raspberries for the blueberries.

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 6g; 29%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 160mg; 7%

Potassium: 80mg; 2%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 0g; 0%

Sugars: 13g

Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;