Pineapple Apricot Cream Cheese Tart Recipes

PINEAPPLE CREAM TART

Pineapple Cream Tart image

This is light and refreshing. It comes together fairly quickly because of the refrigerated pie dough. Or, if you prefer, you can make your own "favourite" recipe. Original recipe from Family Circle Magazine. NOTE: Cooking time does not include refrigeration time.

Provided by Sweet PQ

Categories Tarts

Time 24m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

9 inches refrigerated pie crusts, prerolled
1/2 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
3/4 cup water
1 cup low fat cottage cheese (you can use no-fat or regular)
1 cup crushed pineapple, drained
1/2 pint fresh raspberry, for garnish (optional)

Steps:

Preheat oven to 425*. Roll the piecrust to a 13" circle. Press into a 10" or 11" tart pan with a removable bottom. Bake for 9-11 minutes until golden. Cool in pan.
Combine sugar and gelatin in a small pan. Stir in the water & let stand for 2 minutes to allow gelatin to soften. Heat, stirring to dissolve gelatin. Remove from heat.
Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.
Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired.

Nutrition Facts : Calories 176.4, Fat 5.7, SaturatedFat 2, Cholesterol 2.3, Sodium 219.1, Carbohydrate 26.2, Fiber 0.4, Sugar 17.8, Protein 5.5

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