We had a hard frost here in Phoenix last week, the kind of frost that kills even the hardiest desert plants. We wrapped “freeze cloth” around as many as we could and hoped for the best. That done, I harvested the orange and lemon trees. While it didn’t take long to finish off the oranges, I have buckets, and more buckets, of lemons. Thankfully, I have lots of lemon recipes. This is a great-tasting dessert for diabetics and non-diabetics alike.
BLUEBERRY-LEMON CURD TART
9 low-fat graham crackers, crumbled (9 whole rectangles)
2T 67% vegetable oil butter-flavored spread, melted and cooled
1 egg white
1 1/2C water
1/2C fresh lemon juice
1 egg yolk
1C granular no-calorie sweetener
1/4C granulated sugar
Pinch of salt
1/4C low-fat sour cream
1T freshly grated lemon zest
1 1/2C fresh blueberries
To make the crust:
Preheat the oven to 350F. Coat a 9″ tart pan with a removable bottom with cooking spray and set aside.* Place the crumbled graham crackers 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. Bake 8-10 minutes or until the crust is lightly browned – some small cracks may appear. Cook completely on a wire rack.
To make the filling:
Combine the water, lemon juice, egg yolk, no-calorie sweetener, sugar, cornstarch and salt in a large 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. Remove it from the heat and stir in the sour cream and lemon zest. Transfer to a medium bowl and cover the surface of the filling with plastic wrap to prevent a skin forming. Cool this to room temperature.
Spoon the filling into the prepared crust. Top this with the blueberries (washed and picked over), cover and chill at least two hours or until firm.
* I couldn’t find my tart pan so I used a standard aluminum pie tin.
Calories: 143, Sat fat: 1g, Carbs: 26g, Fiber: 1g
Recipe, courtesy “The Big Book of Diabetic Desserts”
Photo, courtesy: spoonfest.com
Kent McDonald is a Certified Personal Chef, living and working Phoenix, AZ. (c) All rights reserved, 2013.