The classic, summery flavors of berries and lemon combine in this pretty tart.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg product; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).

  • Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack.

  • Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, drizzle lightly with honey and garnish with fresh mint and/or lemon peel curls. Remove sides of pan and cut into wedges to serve.


Tip: We do not recommend sugar substitutes for this recipe.

Variation: Individual Berry Tarts: Prepare crust as directed above except divide dough into eight equal portions. Press each dough portion onto the bottoms and up the sides of eight 3 1/2-inch individual tart pans with removable bottoms. Bake as directed above, except after removing foil, reduce baking time to 4 to 6 minutes. Prepare lemon cream as directed above. Spread cream evenly in the bottoms of the cooled crusts. Top with berries, and, if desired, drizzle with honey and garnish with mint and/or lemon peel curls. Remove sides of pans to serve.

Nutrition Facts

206 calories; protein 7.6g 15% DV; carbohydrates 30g 10% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 12.8g; fat 6.3g 10% DV; saturated fat 3.8g 19% DV; cholesterol 18mg 6% DV; vitamin a iu 313.7IU 6% DV; vitamin c 6.3mg 11% DV; folate 71.3mcg 18% DV; calcium 131.2mg 13% DV; iron 1.3mg 7% DV; magnesium 15mg 5% DV; potassium 138.2mg 4% DV; sodium 271.5mg 11% DV.