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Blueberry Cream Tart
From Nancy Moshier's New Cookbook

Blueberry Cream Tart





Crust:
Vanilla Cookie Crust
Fantastic with virtually any filling and tastes like old-fashioned "sugar cookies"


1/2 cup butter, softened (1 stick)
1 cup plus 2 tablespoons Carb Solutions« vanilla shake mix
1/2 teaspoon vanilla extract


Preheat oven to 350║. Spray a 9" pie pan and then set aside. In a medium bowl cream butter and shake mix thoroughly. Stir in vanilla extract until well mixed. Press dough evenly on bottom and up sides of a sprayed 10" tart pan or deep dish pie pan . Use thumb side of hand to press, not fingers. Spray hand to prevent dough from sticking. Bake for 12 minutes or until lightly browned. Cool in pan on a rack.
Whole vanilla cookie crust is 7.1 grams carbs

Topping:
1 pint fresh blueberries (if unavailable use unsweetened
frozen)
1/4 cup Splenda« sweetener
1/8 teaspoon guar gum
Wash and sort berries. Transfer to a small nonstick saucepan. Stir in Splenda« and guar gum. Do not add water. The water clinging to the berries is sufficient. Cook over low heat uncovered for 10-15 minutes stirring occasionally until sauce is thickened and berries are cooked down a bit. Remove from heat and transfer to a plastic bowl and cool to room temperature. You can speed this up by placing plastic bowl in the refrigerator. While topping is cooling prepare the filling.


Filling:
2 cups heavy whipping cream
2 tablespoons sugar-free Jell-O« instant vanilla pudding
mix
1 teaspoon vanilla extract
1/4 cup Splenda« sweetener
In a medium mixing bowl combine all filling ingredients and whip with an electric mixer until stiff. Spread evenly over cooled crust then top evenly with cooled berry topping. Take care spreading the topping so the filling doesn't get mixed in it. It would still taste great but wouldn't be as pretty. Refrigerate at least 2 hours. Cut into10 equal pieces. Store covered in the refrigerator.


10 Servings at 9.4 grams carbs each