Red, White and Blueberry Tart with Splenda

Celebrate summer with a seasonal tart. It's

as easy as pie

when you start with a refrigerated piecrust.

Preparation Time: 30 minutes

Bake time: 15 minutes

Chill time: 1 hour

Crust Ingredients

Crust Directions

1.       PREHEAT oven to 425° F.

2.       FIT one piecrust into a 9-inch tart pan; trim edges

 evenly to top of tart pan. Line pastry

with aluminum

foil and fill with pie weights or dried

 beans. Bake 10

 minutes; remove weights and foil. Bake

 5 additional

minutes or until crust is golden. Cool on

 a wire rack.

Filling Directions

1.       COMBINE 1/2 cup SPLENDA® Granular,

cornstarch, salt, milk, and eggs in a

 heavy saucepan;

whisk until mixture is smooth. Bring to a

 boil over medium heat, stirring

 constantly.

Reduce heat to low

 and cook for 1 minute or until mixture

thickens.

2.       BEAT cream cheese until light and fluffy;

gradually add hot custard mixture to

 cream cheese,

beating until blended. Stir in vanilla

Spoon filling mixture into prepared tart

shell. Press plastic wrap directly over

 surface of pie; cool completely.

Topping Directions

1.       SPRINKLE gelatin over cold water in a small

 saucepan; stir and let stand 1 minute.

 Stir in

SPLENDA® Granular and lemon juice;

bring mixture to a boil over medium heat

 stirring until gelatin dissolves.

Cool mixture to room temperature.

Arrange berries over

 tart; drizzle berries with glaze; chill 1

hour.

Exchanges Per Serving: 1 1/2 starch, 1/2 fruit, 2 fat