Ingredients
35
reduced-fat vanilla wafer cookies, crushed (1 1/2 cups)
1
egg white, beaten
1
tablespoon butter or margarine, melted
1 1/4
cups fat-free (skim) milk
1
package (4-serving size) lemon instant pudding and pie filling mix
1 1/2
teaspoons grated lemon peel
1
cup Cool Whip fat-free frozen whipped topping, thawed
2
tablespoons sugar
1
teaspoon cornstarch
3
tablespoons water
1 1/2
cups fresh or frozen blueberries
1
tablespoon lemon juice
Preparation
Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat 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; refrigerate until chilled, at least 1 hour.
Serve tart with blueberry topping. Store in refrigerator.
