A showstopper. If raspberries aren't available, you can substitute strawberries, peaches, blueberries, or even canned, drained cherries. Just make sure to use the corresponding fruit jam.
Recipe Yield:
8 servings
Recipe Calories:
244
Recipe Ingredient Details:
CRUST
8 whole honey graham crackers
1/4 cup brown sugar
1/4 cup melted butter
FILLING
2/3 cup (6 ounces) reduced-fat cream cheese
1/3 cup sugar
1/2 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 pint raspberries
1/4 cup seedless raspberry jam
Recipe Instructions:
Preheat oven to 375°F. In a food processor, grind graham crackers and brown sugar until coarse. Add butter and blend well. Press into a removable-bottom tart pan. Bake for 8 minutes. Cool.
Beat cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. Spread on cooled crust. Chill until firm, about 1 hour.
Arrange berries in a circular pattern over filling. Whisk jam until its consistency is loose and drizzle over tart. Chill up to 3 hours.
Recipe Additional Notes:
PER SERVING: Calories 244, Fat 12g, Perfat 41, Cholesterol 25g, Carbo 33g, Protein 4g ,Fiber 2g, Sodium 186
Sat, 2003-02-01 15:15
