Fresh or frozen red raspberries; thawed (up to 20)
INSTRUCTIONS
TART
TOPPING
Heat oven to 350 F. Greased 12 inch pizza pan with sides of 13x9" pan. In
large bowl, combine all tart ingredinets. Stir 50-75 strokes until mix is
moistened. Pour batter evenly into greased pan. Bake at 350 F. for 22-27
minutes or until tart is golden brown and edges start to pull away from
sides of pan. Cool 30 minutes. Spoon and spread cream cheese to within 1
inch of edge. Spread lemon curd over cream cheese. Arrange raspberries over
lemon curd. Store in refrigerator. * One cup lemon pie filling can be
substituted for lemon curd. Makes 12 servings. Per serving: 300 calories,
12 grams fat, 18% CFF, 30 mg. cholesterol, 210 mg. sodium, 44 grams
carbohydrate, 4 grams protein Dietary Exchanges: 1 starch, 2 fruit, 2 fat
MC formatting by bobbi744@sojourn.com
Recipe by: 38th Pillsbury Bake-Off, '98, Connie Stone, Phoenix, AZ
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 25, 1998
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