Berry Tart with Lemon Cookie Crust

Berry Tart with Lemon Cookie Crust

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From: Diabetic Living Magazine

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

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup butter, softened
  • ¼ cup granulated sugar (see Tip)
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  • 2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, lightly beaten
  • 1¼ cups flour
  • ¾ cup tub-style fat-free cream cheese, softened
  • 2 tablespoons powdered sugar (see Tip)
  • 1 teaspoon finely shredded lemon peel
  • ½ cup thick plain nonfat Greek yogurt
  • 2 cups fresh blueberries, blackberries, and/or raspberries
  • Honey (optional)
  • Fresh mint sprigs
  • Lemon peel curls (optional)


  • Prep

  • Ready In

  1. Preheat oven to 375°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).
  2. 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.
  3. 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 3½-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 information

  • Serving size: 1 slice
  • Per serving: 206 calories; 6 g fat(4 g sat); 2 g fiber; 30 g carbohydrates; 8 g protein; 71 mcg folate; 18 mg cholesterol; 13 g sugars; 314 IU vitamin A; 6 mg vitamin C; 131 mg calcium; 1 mg iron; 272 mg sodium; 138 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 milk, 1 other carbohydrate

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