Coffee and Dessert - Berry Tart with Lemon Cookie Crust

Just in time for the 4th of July weekend, this patriotic sugar cookie tart from the pages of Better Homes and Gardens will be just the thing for your holiday cookout. With fresh berries in season, I'm always looking for new recipes to enjoy them. Made with fat-free cream cheese and Greek yogurt the frosting layer is light, and calories are kept low. A great dessert to add to the menu!

Berry Tart with Lemon Cookie Crust

1/4 cup butter, softened

1/4 cup granulated sugar

1 teaspoon finely shredded lemon peel

1/2 teaspoon baking powder

1/2 teaspoon vanilla

1/8 teaspoon salt

1 egg, lightly beaten, or 2 teaspoons refrigerated or frozen egg product, thawed

1-1/4 cups all-purpose flour

3/4 cup tub style fat-free cream cheese, softened

2 Tablespoons powdered sugar

1 teaspoon finely shredded lemon peel

1/2 cup thick plain Greek yogurt

2 cups fresh blueberries, blackberries, and/or raspberries

whipped cream, optional

fresh mint sprigs, optional

1. Preheat oven to 375 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).

2. Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack.

3. Meanwhile, for the lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in the yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, garnish with whipped cream and fresh mint. Remove sides of pan and cut into wedges.

Serves 8

217 calories per serving