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Fresh Fruit Tart

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	6
Author Notes:	This diabetic friendly recipe was given to us by diabetic cooking guru Marilyn Helton. Marilyn got the original recipe from the American Institute For Cancer Research.Â Click here to visit Marilyn's website, Cinnamon Hearts for more great diabetic recipes and diabetic cooking tips.
Ingredients:	Pastry: 4 tablespoons 30% fat-reduced margarine 1-1/2 cup unbleached all-purpose flour 1 egg, lightly beaten grated zest of 1 lemon 2-4 tablespoons frozen apple juice concentrate, thawed Filling: 8 ounces dry curd (no fat) cottage cheese 1/4 cup granulated sugar grated zest of 1 lemon juice of 1 lemon Topping: 3 cups halved strawberries or any colorful fruit combination (raspberries, peaches, plums, kiwi fruit or bananas) 1 tablespoon currant jelly, melted (optional)
Instructions:	Preheat oven to 350Â°. To make pastry, cut the margarine into the flour until it looks like coarse meal. Add the egg, lemon zest and enough apple juice concentrate to hold the mixture together. Pat the dough into the tart pan. Press the dough up long the sides to form a rim about 1-1/2-inches tall. Bake for about 15 minutes or until lightly browned. Set aside. For the filling: in food processor or bowl, combine cottage cheese, sugar, lemon rind & juice; process or beat with electric mixer until smooth. Spread evenly in pie shell. For the topping: arrange strawberries or combination fruits over filling. Brush with melted jelly, if using. Serve or refrigerate for up to 8 hours. Per Serving: 310 Cal 5g Fat 2g Fiber 30g Carb 35g Protein 24mg Chol 165mg Sodium 78mg Calcium Exchanges: 1 Bread 5 Lean Meat 1/2 Fruit 1 Fat