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


Recipe Summary

35 mins
2 hrs 50 mins


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

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

1 starch, 1/2 fat, 1/2 fruit