Mango-Blueberry Tart
A fat-conscious baked oil pastry replaces traditional pie crust, and a tofu-yogurt blend takes the place of whipping cream in this luscious cream tart. It's topped with blueberries, mango, and kiwi slices, but by substituting other fresh fruit you have on hand, you can really change the look and taste of this delicious dessert.
Source: Diabetic Living Magazine
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Equipment: 9-inch tart pan with removable bottom
Nutrition Facts
Serving Size: 1 serving
Per Serving:
204 calories; protein 5g; carbohydrates 29g; dietary fiber 3g; fat 8g; saturated fat 1g; cholesterol 7mg; folate 3mcg; sodium 99mg.
Exchanges:
1 1/2 fat, 1 1/2 other carbohydrate, 1/2 fruit