A healthy summer-ish recipe for you to make for your neighbor...a barbecue...or just for fun.
Low Fat (Whole Wheat) Fruit Tart Recipe:
1 1/2 cups of whole wheat flour
3/4 a teaspoon of salt
4 packets of stevia in the raw sweetener
1/2 cup of cold unsalted organic butter
4-5 Tablespoons of cold skim milk
Place your whole wheat flour, salt and sweetener in your food processor and blend for just a second. Slowly start blending in cubed cold butter as it will start to form a soft crumbled mixture. After all your butter is added add your milk one teaspoon at a time until your mixture is like a thick paste.
Take mixture and roll it out onto a floured silicon baking mat and roll out into a large circle, larger than your pie dish or tart dish. Flip your mat and crust over your dish and cut the edges even with your dish. I fold my edge over a bit to give it a ridge. Using a fork poke several hold into the bottom of your pie crust. Bake at 450 degrees for 10-15 minutes until the top edges are a deep golden brown. Cool completely before adding your filling and fruit.
I used 2 packages of sugar free cheesecake pudding mixture and made as directed for a pie using 3 1/2 cups of cold skim milk to mix to the pie filling. Pour immediately into your cooled pie crust and start topping with your favorite fruits. (see photo)
1/2 cup of naturally sweetened apple juice
1/4 cup of agave nectar
1 1/2 teaspoons of cornstarch
Place all ingredients into a small pot on your stove and stir until cornstarch has dissolved. Heat on medium until your mixture comes to a boil. Stir continuously. Once your mixture becomes thicker (not too thick) remove from heat and let it cool for 4-7 minutes. Use a spoon to gently glaze your fruit tart spreading on top of your entire pie. Refrigerate immediately.
I typically try to stay away from artificial sweeteners (except for Crystal Light drinks) but I tried out stevia and a sugar free pie mix with this. It turned out great.
Summer looks so pretty huh?