Diabetic Recipes

Nectarine and Berry Tart

A seasonal dessert with eye-appeal. Fresh blueberries, strawberries and nectarines are enrobed in prepared pie pastry. This "bakery like" tart is easy to make and tastes great.

No Photo

Yield: 8 servings

35% calorie reduction from traditional recipe

Ingredients

  • Pastry for single crust 9 inch pie
  • 5 cups sliced nectarines
  • 1 cup raspberries or slice strawberries
  • 1 cup fresh or frozen unsweetened blueberries, partially thawed
  • 2 teaspoons lemon juice
  • 3 tablespoons cornstarch
  • 1 cup Equal Spoonful*
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon ground allspice

Instructions

  1. Roll pastry on floured surface into 12 inch circle. Transfer to ungreased baking sheet.
  2. Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon rind and allspice. Toss to coat.
  3. Arrange fruit mixture over pastry, leaving a 2 inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
  4. Bake tart in preheated 425 degree F oven for 35 to 40 minutes or until crust is golden and fruit is tender.
  5. Cool on wire rack.
  6. Serve warm or at room temperature.

Notes

* May substitute 24 packets Equal sweetener

Nutrition

Per serving: 188 cal., 2 g pro., 29 g carb., 7 g fat, 5 mg chol., 101 mg sodium

Exchanges: 1 fruit, 1 starch, 1 fat

Attribution

Recipe and photo credit: Equal Sweetener



God's Rainbow - Noahic Covenant