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Pear Tart

Source of Recipe

Adapted from Taste of Home Magazine – K. Rogers; CA


Recipe Introduction

Plan ahead…after baking needs to chill for at least a total of 3 hours. WW Points
Exchanges
Serves: 12

3 T. stick margarine, softened
3/4 c. + 1 T. sugar, ‘divided’
3/4 c. flour
1/3 c. finely chopped walnuts
1 pkg. (8 oz.) reduced-fat cream cheese
1 egg
1 tsp. vanilla extract
1 can (15 oz.) reduced-sugar sliced pears, drained and thinly sliced
1 tsp. cinnamon

In a small mixing bowl, beat margarine and 1/2 c. sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with nonstick cooking spray.

IN another mixing bowl, beat cream cheese until smooth. Beat in 1/4 c. sugar, egg and vanilla; spread over the crust. Arrange pears over cream cheese mixture. Combine cinnamon and remaining sugar; sprinkle over pears.

Bake at 425º for 10 minutes. Reduce heat to 350º, bake 15-20 minutes longer or until fillinf is set and a thermometer reads 160º. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice.

One slice equals: 192 calories…9 gm fat ( 2 gm saturated)…28 mg cholesterol…1 gm fiber…4 gm protein ++++ Exchanges: 1 starch…1 fruit…1 fat ++++ WWP: 5