Blueberry-Lemon Tart
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Updated Feb 14, 2016
How can a dessert this easy be so gorgeous (not to mention luscious)? It's made easy with Pillsbury™ refrigerated pie crusts.
Blueberry-Lemon Tart
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- Prep Time 20 min
- Total 1 hr 15 min
- Ingredients 5
- Servings 16
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat 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.
-
Step2Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
-
Step3Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
-
Step4In 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
230
Calories
12g
Total Fat
4g
Protein
27g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 110
- 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
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