Strawberries and Cream Tart
INGREDIENTS
Crust
1 Box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 Package (8 oz) cream cheese, softened
1/3 Cup sugar
¼ To 1/2 teaspoon almond extract
1 Cup whipping cream, whipped
Topping
4 Cups fresh strawberries, washed, hulled, halved
½ Cup semisweet chocolate chips
1 Tablespoon shortening
1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked
Shell, using 10-inch tart pan or 9-inch glass pie plate. Cool on cooling
rack 15 minutes. 2 In large bowl, beat cream cheese with electric mixer on
medium speed until fluffy. Gradually add sugar and almond extract; beat well
Fold in whipped cream. Spoon into crust. 3 Arrange strawberry halves over
filling. Refrigerate while making drizzle. In 1-quart saucepan, melt
chocolate chips and shortening over low heat, stirring constantly, until
smooth. Drizzle over strawberries and filling. Refrigerate until set, about
30 minutes. Cover and refrigerate any remaining tart.
For a different look, use whole strawberries and dip the pointed end of each
strawberry into melted chocolate so it's half covered. Set stem-end-down on
waxed paper-lined tray. Chill until set. Arrange on top of chilled filling.
Instead of drizzling with semisweet chocolate chips, use white vanilla
baking chips.
High Altitude (3500-6500 ft)
High Altitude Directions
Nutritional Information
1 Serving (1 Serving)
· Calories 340
O (Calories from Fat 220),
· Total Fat 24g
O (Saturated Fat 13g,
O Trans Fat 1/2g),
· Cholesterol 55mg;
· Sodium 190mg;
· Total Carbohydrate 28g
O (Dietary Fiber 1g,
O Sugars 16g),
· Protein 3g;
Percent Daily Value*:
· Vitamin A 10.00%;
· Vitamin C 60.00%;
· Calcium 6.00%;
· Iron 4.00%;
Exchanges:
· 0 Starch;
· 1 Fruit;
· 1 Other Carbohydrate;
· 0 Skim Milk;
· 0 Low-Fat Milk;
· 0 Milk;
· 0 Vegetable;
· 0 Very Lean Meat;
· 0 Lean Meat;
· 1/2 High-Fat Meat;
· 4 Fat;
Carbohydrate Choices:
· 2;
*Percent Daily Values are based on a 2,000 calorie diet.
Prettypinkbutterfly
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