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Raspberry Sour Cream Tart




Source of Recipe


Cooking Light Critics Message Board


List of Ingredients




Crust
8 whole broken graham crackers, coarsely chopped
1/4 cup (packed) brown sugar
1/2 stick melted margarine

Filling and topping
6 oz fat-free cream cheese (room temp)
1/3 c sugar
1/2 c fat-free sour cream
2 t lemon juice
1/2 t vanilla ext.

Topping
2 1/2 pint fresh raspberries
1/4 c seedless sugarless raspberry jam

Recipe



Preheat oven to 375; Grind crackers and sugar till crumbs form, add margarine until moist. Press into a 9" tart pan w/ removable bottom (up the sides, also). Bake about 8 minutes and cool crust on rack.

Using electric mixer, beat CC and sugar until smooth. Add sour cream, lemon juice and vanilla. Spread filling on chilled crust. Chill for at least 4 hours.

Arrange berries over filling. Whisk jam until loose; drizzle over berries. Can be chilled like this for 3 hours.

8 servings
4 points