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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Monday, August 20, 2012

Lemon Berry Tart

I have been hunting for a tart pan for what seems an eternity.....and I finally got one last Saturday. Then I had to decide whether to make an apple, peach or blueberry tart. Blueberry (obviously) won. These pictures are what I made, but I've tweaked the recipe even more to make it 'fit' the 11" tart pan. The way I made it....it's really good. And it'll probably be even better after I let it chill in the fridge like it's supposed to, but I was impatient and HAD to taste it! I will definitely make this again....it's just that good!

LEMON BERRY TART
Makes 12 Servings
1 Serving = 4 PointsPlus™



CRUST:
14 sheets of reduced fat graham crackers, smashed into crumbs
1/2 cup melted light butter
3 TBSP Splenda granulated
Preheat oven to 350ยบ. Spray an 11” tart pan.

Mix all ingredients together. Press into the bottom and slightly up the side of the tart pan. Bake for 10 minutes. Cool completely.


LEMON FILLING:
3 TBSP corn starch
3 TBSP all purpose flour
pinch of salt
3/4 cup Splenda granulated
3/4 cup fat-free egg substitute
zest of 1 large lemon
juice of 1 large lemon
1 cup water
1 1/2 TBSP butter

In a medium saucepan, combine corn starch, flour, salt & Splenda. Pour in the water and stir constantly over medium-low heat until it comes to a slow boil. Remove pan from heat and reduce to low. Pour 1/2 cup of this mixture into the egg substitute while whisking constantly. Pour this back into the saucepan, whisking constantly. Return saucepan to the stove and cook for an additional 3 minutes, stirring constantly. Remove from heat and stir in the lemon zest and juice. Whisk in the butter in 2 pieces.


Allow filling to cool to warm before pouring into the baked crust and then cool completely.



BLUEBERRY TOPPING:
4 cups fresh or frozen blueberries
3/4 cup Splenda granulated
1/4 cup water
2 rounded TBSP corn starch
Bring the berries and Splenda to a gentle boil.


Mix the corn starch with the water and add slowly to the boiling berry mixture, stirring constantly. Boil gently for 1 minute, stirring constantly.


Cool and pour over lemon layer.

Chill for a couple of hours before serving.

MY SPIN: When I say to let it cool.....I mean let it cool! LOL

This is what happens when you don't let it chill for a couple hours.....it looks 'runny' but is still yummy!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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