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Recipe Name: Peaches And Cream Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

1 1/2 Cup(s) Reduced fat graham cracker
6 Tablespoon(s) Diet margarine
1 Teaspoon(s) Ground cinnamon
1/4 Cup(s) Sugar
3 Tablespoon(s) All-Purpose Flour
1 Unflavored gelatin
1/4 Teaspoon(s) Salt
1 1/2 Cup(s) Skim milk
1 Egg
1 Teaspoon(s) Vanilla extract
1/2 Cup(s) Fat free nondairy whipped
topping thawed
2 Medium-sized peaches, pitted
and thinly sliced
2 Tablespoon(s) Peach jam, melted
Heat oven to 375.Prepare Crust: Combine crumbs, margarine and cinnamon
in small bowluntil blended. Press mixture over bottom and up sides of 9
inch tart panwith removable bottom.Bake crust in 375 oven for 5-7
minutes or until lightly colored.Transfer tart pan to rack to
cool.Prepare Filling: Combine sugar, flour, gelatin and salt in medium
sizesaucepan. Whisk in milk and egg. Cook over medium heat,
stirringconstantly, until mixture coats back of a spoon, about 3
minutes. Do notboil or mixtrue may curdle; remove from heat. Stir in
vanilla.Place saucepan in large bowl filled with ice cubes and
water.Refrigerate until mixture mounds when dropped from spoon, about
30minutes. Fold in whipped topping. Spoon mixture into cooled
crust.Refrigerate until firm, about 2 hours.Arrange sliced peaches in
concenteric circles on top of tart. Brush withmelted jam. Serve
immediately.Recipe by: Unknown Cooking MagazinePosted to MC-Recipe
Digest V1 #994 by L979 <> on Jan 8, 1998

Nutrition (calculated from recipe ingredients)
Calories: 50
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 19.6mg
Sodium: 80.9mg
Potassium: 69mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 7g
Protein: 2.1g

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