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Subject: {Recipes_for_Health} Cranberry Tart - Diabetes Friendly
Cranberry Tart
Source: Better Homes & Gardens
10 servings
1 cup cranberries
1/4 cup sugar or Splenda
1 Tbsp orange juice
1 8-oz package light cream cheese
1/4 cup sugar or Splenda
1 egg
1 egg white
1 tsp vanilla
Butter-flavored nonstick spray coating
4 sheets frozen phyllo dough, thawed
1 oz white chocolate, melted (optional)
1. In a small saucepan combine the cranberries, 1/4 cup sugar, and
the orange juice. Cook, uncovered, over medium heat until the
cranberries pop and the mixture thickens slightly, stirring
frequently. Set aside.
2. In a food processor bowl combine the cream cheese, 1/4 cup sugar,
the egg, egg white, and vanilla. Process until smooth, scraping the
side of bowl as necessary. Set aside.
3. Spray a 9-inch tart pan or pie plate with nonstick coating. Spray
1 phyllo sheet with nonstick coating. Fold the sheet in half
crosswise to form a rectangle (about 13x9 inches). Gently press the
folded sheet of phyllo into the prepared tart pan, allowing ends to
extend over edge of pan. Spray with nonstick coating. Spray and fold
another sheet of phyllo; place across first sheet in a crisscross
fashion. Spray with nonstick coating. Repeat with remaining 2 sheets
of phyllo. (If desired, turn under edges of phyllo to form a crust.)
Bake in a 350 degree F oven
for 5 minutes.
4. Spoon cream cheese mixture into phyllo crust, spreading evenly.
Spoon cranberry mixture over cream cheese mixture. Use a knife to
marble mixture slightly.
5. Bake 20 to 25 minutes or until phyllo is lightly browned and
filling is set. Let cool on a wire rack for 1 hour. Cover and chill
for at least 4 hours or up to 24 hours. If desired, before serving,
drizzle edges of phyllo with melted white chocolate.
Makes 10 servings.
Make-Ahead Tip: Prepare tart as directed. Cover and chill up to 24
hours.
Servings Per Recipe 10 servings
Nutrition per Serving:
192 Calories, 7g Total Fat, 4g Saturated Fat, 40mg Cholesterol,
142mg Sodium, 18g Carbs, 1g Fiber, 4g Protein
Vitamin A: 8%, Vitamin C: 3%, Calcium: 2%, Iron: 2%
Exchanges: 1 Starch, 1/2 Fruit, 1 Fat
*Percent Daily Values are base on a 2,000 calorie diet
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