Berry-Chocolate Tart Recipe - Cooking Index
Berry-Chocolate Tart Recipe - Cooking Index
| Cooking spray | ||
| 18 oz | 511g | Refrigerated reduced-fat chocolate chip cookie dough |
| 1 1/4 cups | 296ml | Vanilla low-fat yogurt |
| 1/2 cup | 118ml | Tub light cream cheese - softened |
| 1 tablespoon | 15ml | Powdered sugar |
| 1/2 cup | 118ml | Seedless raspberry jam |
| 1 cup | 237ml | Blueberries |
| 1 cup | 237ml | Raspberries |
| 1/3 cup | 36g / 1.3oz | Semisweet chocolate chips |
1. Preheat oven to 350F.
2. Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press dough into bottom of prepared pan using lightly floured hands. Bake at 350F for 12 minutes or until lightly browned. Let cool on a wire rack.
3. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2 inch thickness. Cover with additional paper towels. and let stand 5 minutes. Scrape into a medium bowl using a rubber spatula, Add cream cheese and powdered sugar to yogurt: beat at medium speed of a mixer until smooth. Spread yogurt mixture over crust, leaving a 1/4 inch margin around edges: set aside.
4. Place raspberry jam in a small microwave-sale bowl: microwave at HIGH 30 seconds or until jam melts, stirring once. Let cool slightly: drizzle over yogurt mixture, and sprinkle with berries. Set aside.
5. Place chips in a heavy-duty zip-top plastic bag (do not seal bag), and microwave at HIGH 1 minute or until chips are soft.
6. Seal bag: knead bag until chips are melted and smooth. Snip a tiny hole in bottom corner of bag. and drizzle chocolate over berries Cover and refrigerate 2 hours.
Source:
Weight Watchers Magazine, March/April 1997
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.