Strawberry Cream Tart

[Guest guest]

Strawberry ‘Cream’ Tart

8 servings—Low-Fat

 

Silken tofu replaces cream cheese in this delicious

tart. The pie may be topped with small whole

strawberries instead of sliced ones or with other

fresh berries.

 

1 cup all-purpose flour

1/2 tsp. salt

1/4 cup margarine, chilled and cut into small pieces

3 Tbs. cold water

1 1/2 cups firm silken tofu, drained well

1/2 cup sugar

1 tsp. vanilla

2 cups sliced strawberries

1/2 cup strawberry preserves

1. Preheat oven to 375°F. In food processor, combine

flour and salt and pulse on/off to mix. Add margarine

and process until mixture resembles coarse crumbs.

With machine running, add water, 1 Tbs. at a time, and

process until dough forms a ball. Turn dough out onto

lightly floured work surface. Roll dough into a

10-inch circle. Place dough inside 9-inch tart pan.

Prick bottom of pastry several times with fork. Bake

until just lightly browned, 10 minutes. Remove to wire

rack to cool.

 

2. Reduce oven temperature to 350°F. In food

processor, combine tofu, sugar and vanilla and process

until well blended. Pour mixture into cooled tart

crust. Bake until filling is set, about 30 minutes.

Remove to wire rack to cool.

 

3. To serve, arrange sliced strawberries on top of

tart in a circular pattern until entire surface is

covered. Puree preserves in blender or food processor

and brush over strawberries. Chill at least 1 hour

before serving.

 

PER Serving: 259 CAL; 4 G PROT; 41 G TOTAL FAT (8 SAT.

FAT); 2 G CARB.; 0 MG CHOL; 224 MG SOD.; 2 G FIBER

 

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