Blueberry-Lemon Tart

How can a dessert this easy be so gorgeous (not to mention luscious)? It's made easy with Pillsbury® refrigerated pie crusts.

  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 5
  • servings 16

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
1
package (8 oz) cream cheese, softened
1
can (21 oz) more fruit blueberry pie filling
1
cup fresh blueberries
  • 1 Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
  • 2 Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
  • 3 Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
  • 4 In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    170mg
    170%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    1g
    1%
      Sugars
    13g
    13%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    2%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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