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


Recipe Summary test

25 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Stir together flour and salt in a medium bowl. Add oil and milk all at once. Stir gently with a fork. Form into a ball. On a well-floured surface, slightly flatten the dough. Roll from the center to the edge into an 11-inch circle. To transfer, wrap the pastry circle around the rolling pin. Unroll into a 9-inch tart pan with a removable bottom. Ease the pastry into the pan without stretching. Press the pastry into the fluted side of the tart pan, trimming the pastry as needed. Line the pastry with a double thickness of foil. Bake for 8 minutes. Remove the foil. Bake for about 5 minutes more or until golden brown. Cool on a wire rack.

  • Meanwhile, combine tofu, yogurt, lemon curd, lemon peel, and vanilla in a food processor. Cover and process until smooth, scraping sides as necessary.

  • Spread the filling into the cooled pastry. Top with blueberries, mango, and kiwis. Cover loosely and chill for 2 to 4 hours.


Equipment: 9-inch tart pan with removable bottom

Nutrition Facts

1 serving
204 calories; protein 5g; carbohydrates 29g; dietary fiber 3g; fat 8g; saturated fat 1g; cholesterol 7mg; folate 3mcg; sodium 99mg.

1 1/2 fat, 1 1/2 other carbohydrate, 1/2 fruit