The Big Book of Diabetic Desserts by Jackie Mills

Author:Jackie Mills
Language: eng
Format: epub
Tags: ebook
Publisher: American Diabetes Association
Published: 2007-06-08T16:00:00+00:00

The tropical flavors of this tart are reminiscent of Key lime pie. By all means, use real Key limes if you have access to them—they’ll make this cool-you-down pie taste even better.

Crust

9 low-fat graham crackers, crumbled (use 9 whole rectangles)

1 teaspoon ground ginger (optional)

2 tablespoons 67% vegetable oil butter-flavored spread, melted and cooled

1 egg white

Filling

1 cup fat-free milk

1/2 cup fat-free sweetened condensed milk

1/2 cup fresh lime juice

2 egg yolks

1/2 cup granular no-calorie sweetener

1/4 cup cornstarch

1/4 teaspoon salt

2 tablespoons reduced-fat sour cream

1 tablespoon fresh grated lime zest

Topping

1 medium ripe mango, peeled and thinly sliced

Make Crust

1. Preheat the oven to 350°F. Coat a 9-inch tart pan with removable bottom with cooking spray and set aside.

2. Place the crumbled graham crackers and ginger, if using, in a food processor and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread and egg white. Coat your hands lightly with cooking spray and press the mixture into the bottom and up the sides of the prepared pan.

3. Bake 8 to 10 minutes or until the crust is lightly browned (small cracks may appear). Cool completely on a wire rack.

Make Filling

1. Combine the fat-free milk, condensed milk, lime juice, egg yolks, no-calorie sweetener, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until the cornstarch dissolves. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens.

2. Remove from the heat and stir in the sour cream and lime zest. Transfer to a medium bowl and cover the surface of the filling with plastic wrap to prevent a skin from forming. Cool to room temperature and spoon into the prepared crust. Cover and refrigerate 2 hours or until firm. Top with mango slices just before serving.

Exchanges: 2 Carbohydrate • 1/2 Fat

Calories 176, Calories from Fat 37, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 44 mg, Sodium 202 mg, Total Carbohydrate 31 g, Dietary Fiber 1 g, Sugars 19 g, Protein 4 g.

Blueberry–Lemon Curd Tart

Makes 10 servings • Serving size: 1 slice

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