The filling in this low-fat dessert tastes deceivingly rich. Fat-free cream cheese is the secret that's yours to share-or not. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Combine flour and salt in a medium bowl. Using a pastry blender, cut in margarine (or butter) until pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over a portion of the mixture. Toss with a fork. Push to side of bowl. Repeat until mixture is moistened. Form into a ball.

  • On a lightly floured surface, flatten pastry; roll into a 12-inch circle. Ease pastry into a 10-inch tart pan with a removable bottom, being careful not to stretch pastry. Press pastry about 1/2 inch up the sides of pan. Prick the bottom well with the tines of a fork. Bake for 12 to 15 minutes or until golden. Cool on a wire rack. Remove sides of tart pan.

  • Meanwhile, combine cream cheese, sugar substitute (or sugar) and vanilla in a medium bowl. Beat with an electric mixer until smooth; spread over the cooled pastry. Arrange the nectarines (or peaches) over cream cheese layer. Sprinkle with blueberries.

  • In a small saucepan, heat apricot spread until melted; cut up any large pieces. Spoon melted spread over fruit. Chill for at least 2 hours or up to 3 hours.

Nutrition Facts

140 calories; 4 g total fat; 1 g saturated fat; 3 mg cholesterol; 90 mg sodium. 23 g carbohydrates; 1 g fiber; 4 g protein; 144 IU vitamin a iu; 2 mg vitamin c; 50 mg calcium;