Lemon Tartlets

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* Exported from MasterCook *

 

Lemon Tartlets

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Taste For Living

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

cooking spray

1 1/2 cups all-purpose flour or 1 2/3 cups oat flour

1/2 cup natural cane sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup 1% vanilla soy milk

1 tablespoon fat-free egg product -- optional

1 teaspoon grated lemon zest

FILLING:

1/2 cup fat-free egg product

2 tablespoons low-fat silken tofu

1 1/2 cups water

1 1/4 cups natural cane sugar

1/2 cup fresh lemon juice -- strained

1/4 cup cornstarch

1 tablespoon grated lemon zest

1 teaspoon pure lemon extract

1 vanilla bean -- (optional) split lengthwise

******************************

Raspberry Sauce -- (optional)

 

TO MAKE CRUST:

 

1.Preheat oven to 350º. Spray eight 3-inch tartlet pans or

one 10-inch tart pan lightly with cooking spray.

2.In a food processor, combine flour, sugar, baking powder and baking soda.

Blend for 15 seconds. Combine soy milk, egg product and lemon zest in a

cup.

With the motor running, add soy milk mixture to dry ingredients. Process

until

dough forms a ball, about 20 seconds.

3.Transfer dough to a lightly floured surface. Knead until dough just comes

together. For tartlets, divide dough into 8 equal pieces.

4.With floured hands, press dough into prepared tart pans. Cut circles of

parchment paper and place in shells. Add dried beans or pie weights.

Bake until

crusts are lightly browned, about 10 minutes for tartlets and 15 minutes

for

single tart. Remove paper and beans and bake for 3 minutes more. Let

cool on

a wire rack.

 

TO MAKE FILLING:

 

1.In a blender, puree egg product and tofu.

2.In a saucepan, combine water, sugar, lemon juice, cornstarch, lemon zest

and

extract. If using vanilla bean, scrape seeds from pod; add seeds and

bean to

mixture.

3.Cook over medium heat, stirring, until thick, about 8 minutes. Remove

from

heat. Stir a small amount of the lemon mixture into the egg/tofu

mixture, then

return mixture to saucepan. Cook over low heat, stirring, for 5 minutes.

Remove

vanilla bean. Spoon mixture into tart shells. Chill for 1 hour.

4.Serve with Raspberry Sauce, if desired. For a fanciful touch, garnish

tartlets with crystallized violets.

 

 

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Per serving: 332 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g

Protein; 79g Carbohydrate; 0mg Cholesterol; 97mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 3

Other Carbohydrates

 

NOTES : For best flavor, use vanilla beans.

 

Photo available at: http://albums.photopoint.com/j/AlbumIndex?u=23168 & a=685914

 

Nutr. Assoc. : 0 0 3309 1440 0 0 26503 3220 0 0 3220 26519 0 1440 0 0 0 0

0 0 0

 

 

* Exported from MasterCook *

 

Raspberry Sauce

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Taste For Living

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces frozen unsweetened raspberries -- thawed

3/4 cup liquid fruit sweetener or apple juice

concentrate

1 vanilla bean (optional) -- split lengthwise

 

1.In a food processor, combine raspberries and fruit sweetener or apple

juice

concentrate. Blend for 1 minute.

2.Transfer to a small pitcher. (If you prefer a smoother sauce, strain the

puree

into a pitcher.) Add vanilla bean, if using, and chill. Remove bean

before

serving.

 

Yield:

" 2 cups "

 

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Per serving: 350 Calories (kcal); 1g Total Fat; (1% calories from fat); 1g

Protein; 87g Carbohydrate; 0mg Cholesterol; 53mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : For best flavor, use vanilla beans.

 

Make Ahead: The sauce may be prepared ahead and stored in the refrigerator

for up

to 3 days.

Nutr. Assoc. : 0 2061 0