Nectarine and Berry Tart Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • Pastry for single-crust 9-inch pie
  • 5 cups sliced nectarines
  • 1 cup raspberries or sliced 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

    * May substitute 24 packets Equal sweetener


Directions

  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 peel and allspice. Toss to coat.
  3. Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
  4. Bake tart in preheated 425° F oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.

Notes:

A seasonal dessert that looks as great as it tastes. Fresh blueberries, strawberries and nectarines fill a prepared pie pastry. This bakery-like tart is easy to make and tastes great.


Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 188
Fat: 7 grams
Sodium: 101 milligrams
Cholesterol: 5 milligrams
Protein: 2 grams
Carbohydrates: 29 grams

Diabetic Exchanges

1 fruit, 1 starch, 1 fat



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