Directions:
- Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9x1 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.
- 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 whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
- Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened.
- Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.53 Kcal (660 kJ) | ||
| Calories from fat | 30.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 5% | |
|---|---|---|---|
| Cholesterol | 10.7mg | 4% | |
| Sodium | 217.19mg | 9% | |
| Potassium | 86.81mg | 2% | |
| Total Carbs | 30.8g | 10% | |
| Sugars | 14.64g | 59% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 155.68 Kcal (652 kJ) | ||
| Calories from fat | 29.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 5% | |
|---|---|---|---|
| Cholesterol | 10.57mg | 4% | |
| Sodium | 214.63mg | 9% | |
| Potassium | 85.79mg | 2% | |
| Total Carbs | 30.44g | 10% | |
| Sugars | 14.47g | 59% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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