1 8oz carton light dairy sour cream
2 tbsp sugar or sugar sub equal to 2 tbsp sugar
1/3 c shredded coconut, toasted
2 to 3 c blueberries; raspberries; sliced peaches, strawberries, bananas, or mangoes: and/or halved pitted dark sweet cherries
Preheat oven to 450. Prepare oils pastry. On lightly floured surface, roll dough from center to edge inot 12 inch circle. To transfer pastry, caregully wrap it around rolling pin, unroll into 9 inch tart pan with removable bottom. Trim edge of pan. Do not prick pastry. Line with double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more until golden brown. Cool on wire rack.
For filling: in a small bowl, stir together sour cream and sugar, spread in cooled tart shell. If desired, cover and chill for up to 12 hours.
To serve, remove side of tart pan. Sprinkle with coconut, arrange fruit on top. Sprinkle with remaining coconut.
In meduim bowl, combine 1 1/3 c all purpose flour and 1/4 tsp salt. Using fork, stir in 1/4 cup cooking oil and 3 tbsp fat free milk. If necessary. stir in 1 tbsp additional mik to moisten(dough will appear crumbly). Form dough into ball.
- 142 cal
- 7g total fat
- 2g sat fat
- 6mg chol
- 63mg sodium
- 17g carbs
- 1g fiber
- 3g pro