If you don't tell your family, they won't even know this tart is made with almond meal and Splenda brown sugar. Rich and creamy deliciousness!Ingredients
1/4 cup almond meal
1 TBL Splenda brown sugar
2/3 cup walnut pieces
1/4 tsp salt
1 TBL coconut oil, melted
1 egg white
1 TBL water
8 oz. fat free cream cheese at room temperature
1/2 cup C&H light sugar (sugar-stevia blend found at most grocery stores)
2/3 cup half & half
1/2 tsp vanilla
3 TBL lemon juice
zest of 1 lemon
4 oz. blueberries
4 oz. raspberries
4 oz. blackberries
Preheat the oven to 350 degrees F.
In a food processor, pulse the almond meal, brown sugar, walnuts, salt and coconut oil until the mixture is finely processed.
Press evenly into a 9-inch tart dish.
Mix the egg white and water together and lightly brush the crust with it.
Bake for 15-18 minutes or until golden brown.
Remove from the oven, cool slightly, and place in the freezer for 15 minutes.
Reduce the oven heat to 325 degrees F.
For the filling, beat the cream cheese until smooth.
Add the light sugar and mix until thoroughly combined.
Mix in eggs, one egg at a time.
Slowly add the half and half, vanilla, lemon juice and lemon zest and mix until well incorporated.
Pour into the prepared crust and bake for 30-35 minutes, or until it doesn't move hardly at all when you gently shake the dish.
Cool completely in the refrigerator.
Top with berries when ready to serve.
- Calories 184
- Total Fat 12.6g
- Saturated Fat 6g
- Trans Fat 0g
- Carbohydrates 15g
- Protein 6g
- Sodium 207mg
- Dietary Fiber 1g