Berry-Chocolate Tart (7 PTS) Recipe - Cooking Index
Berry-Chocolate Tart (7 PTS) 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 350 oF. 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 350 oF 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. Seal bag: knead bag until chips are melted a
Yield: 10 servings.
Exchanges: 310 C.
Per serving: CAL 334 (27% from fat); PRO 4.9; FAT 9.9 g (sat 5.2 g); CARB
56.9 g; FlB 3.5 g: CHOL 12.4 mg; IRON 16 mg; SOD 242mg; CALC 70 mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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