We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    10K
  • Print
    1K
  • Pinterest
    445
  • Email
    61
  • Facebook
    28

Blueberry-Lemon Tart

(71)
  16 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 5 ingredients
  • 16 servings
  • Pinterest
    445
  • Facebook
    28
  • Save
    10K
  • Email
    61
  • Print
    1K

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

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
containers (6 oz each) Yoplait® Original yogurt lemon burst
1
package (8 oz) cream cheese, softened
1
can (21 oz) more fruit blueberry pie filling
1
cup fresh blueberries

Steps

  • 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.
  • 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
18%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
170mg
7%
Potassium
100mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
6%
Sugars
13g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved