Cranberry Cheesecake Tart |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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âI created this recipe to reduce the sugar and fat in the original high-calorie version,â notes Diane Halferty of Corpus Christi, Texas. âAlthough it uses sugar substitute and reduced-fat ingredients, you canât tell the difference between this dessert and the original.â Ingredients:
pastry for single-crust pie (9 inches) |
1/3 cup sugar |
2 tablespoons cornstarch |
2/3 cup water |
3 cups fresh or frozen cranberries |
sugar substitute equivalent to 1 tablespoon sugar |
1 package (8 ounces) reduced-fat cream cheese |
1-1/2 cups reduced-fat whipped topping, divided |
1 teaspoon grated lemon peel |
Directions:
1. Press pastry onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400° for 9-11 minutes or until lightly browned. Cool on a wire rack.
2. In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute.
3. In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon peel. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping. Yield: 10 servings.
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