Red, White and Blueberry Tart

• single pie crust (Premade or make your own.)1
• Filling
• Splenda granular↗1⁄2 cup
• cornstarch↗2 tablespoons
• salt↗1 pinch
• reduced-fat milk↗1 cup
• large eggs, lightly beaten↗2 2
• neufchatel cheese, softened↗4 ounces
• vanilla↗1 teaspoon
• Glaze↗
• unflavored gelatin↗1 teaspoon
• water↗1⁄2 cup
• Splenda granular↗1 1⁄2 tablespoons
• fresh lemon juice↗1 1⁄2 tablespoons
• fresh strawberries↗1 pint
• cup fresh blueberries↗1⁄2 - 3⁄4

Step-by-step instructions

1. 1

   For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.

2. 2

   Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.

3. 3

   Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.

4. 4

   Remove from oven and cool on a wire rack.

5. 5

   For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.

6. 6

   Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.

7. 7

   Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.

8. 8

   Stir in the vanilla and spoon filling into cooled tart shell.

9. 9

   Lightly press plastic wrap on pie surface; allow to cool completely.

10. 10

    While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.

11. 11

    Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.

12. 12

    Allow the mixture to cool to room temperature.

13. 13

    Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.

14. 14

    Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.