Friday, April 13, 2012

Mixed Berry cream Tart

2 cups sliced fresh SVO strawberries
1/2 cup boiling water
1 box ($-serving size) sugar-free strawberry flavored gelatin
3 pouches (1.5 oz each) Nature Valley roasted almond crunchy granola bars
1 package*oz) fat-free cream cheese
1/4 cup sugar
1/4 teaspoon almond extract
1 cup fresh SVO blueberries
1 cup fresh SVO raspberries
fat-free whipped topping, if desired
1. Small bowl, crushed 1 cup of strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
2. In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
3. Meanwhile, leaving granola bars and pouch, crushed granola bars with rolling pin. Sprinkle crushed granola in bottom of 9 inch ungreased glass pie plate, pushing crumbs to the side of the plate to make crust.
4. In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
5. Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about three hours or until firm. Serve topped with whipped topping. Makes eight servings.


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