Blueberry Lemon Tart

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This is such a delicious dessert and I made it as low sugar as I possibly could so I could have a piece.  I don’t think I would use the full sugar next time ~ it’s perfect without.

Instead of the vanilla cookie crust, I made a graham cracker crust using the box directions and I did use the amount of sugar called for on the box ~ but I used 3 very scant tablespoons.  It was probably more like 1 1/2 to 2 tbsps.  The rest of my changes you’ll see on the ingredient list.

The recipe came from Food.com and was posted by TasteTaster.  I seem to be cooking from Food.com alot lately.

Blueberry Lemon Tart

Crust:
35 vanilla wafer cookies, crushed (1 1/2 cups)
1 egg white, beaten
1 tablespoon butter, melted

Filling:
1 1/4 cups low-fat milk
4 ounces instant lemon pudding mix ~ I used sugar-free
1 1/2 teaspoons finely grated lemon peel ~ I used grated peel from a whole lemon
1 cup frozen whipped topping, thawed ~ I used sugar-free

Topping:
2 tablespoons sugar ~ I used 1 tbsp of Splenda blend
1 teaspoon cornstarch ~ I used a heaping tsp
3 tablespoons water
1 1/2 cups blueberries, fresh or frozen ~ I used frozen wild blueberries
1 tablespoon lemon juice

Crust:
Heat oven to 400º. Lightly spray tart pan with removable bottom, 9×1 inch, with cooking spray.

Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.

I made a graham cracker crust and followed the directions on the box for a pie crust.  To make a good crust, I take a measuring cup and press it against the corner of the pan like so:

Filling:
Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth.

Chill 5 minutes.

Fold in the whipped topping and spread the filling over the crust.

Cover and refrigerate at least 2 hours until chilled.

Topping:
Mix sugar, cornstarch and water in 1-quart saucepan the stir in 1/2 cup of the blueberries.

Heat to boiling then reduce heat to medium-low and cook about 5 minutes or until slightly thickened.

Stir in lemon juice and remove from heat. Cool 10 minutes.

Stir in remaining 1 cup blueberries and cover and refrigerate at least 1 hour until chilled.

Spread over prepared tart.

Keep tart in the refrigerator.

Makes 8 servings

Happy Cooking!

Oven Baked Bourbon Chicken

10 Comments

We made it back in one piece!  We had a great vacation ~ it was great seeing our son and our daughter ran her first half marathon and did a great job!  We are glad to be home and trying to get back in our routines.  The biggest lesson we learned is that Mr. Meat Eater and I are too old to make a 12 hour drive in one day anymore 😦  I will probably not be posting every day this week but will be soon.

I love bourbon chicken but for some reason haven’t made it in a long time.    I saw a recipe recently calling itself Bourbon Chicken but it doesn’t even have bourbon in it.  I would have thought that was a prerequisite.

This recipe is very easy but does need time to marinate.  Make sure you use the chicken thighs as I think they taste best in this recipe. as the white meat would dry out too much.  I have made this using Splenda brown sugar instead of regular and I have made about half the marinade but if you do make half the marinade, make sure to use the full 2 tbsps. of bourbon.  I usually serve with rice and stir fry vegetables.

Oven Baked Bourbon Chicken

3 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite-size pieces
1 cup soy sauce
1/2 lb dark brown sugar
1 teaspoon garlic powder
2 tablespoons bourbon

Make marinade and add chicken. Pour into a large ziplock bag, and refrigerate several hours or overnight, turning occasionally.

Pour contents into a baking dish, cover, and bake at 350º for 45 to 60 minutes.

Serve over rice if desired.

Makes 4-6 servings.

Happy Cooking!