Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 23) easy pies Blueberry-Lemon Tart Prep Time: 20 Minutes Ready in: 1 Hour 15 Minutes Servings: 16 2. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. 3. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes. 4. In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 28g (Dietary Fiber 0g; Sugars 13g); Protein 3g exchaNgeS: 1 Starch, 1 Other Carbohydrate, 2 Fat 1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box 2 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt 1 package (8 oz) cream cheese, softened 1 can (21 oz) more fruit blueberry pie filling 1 cup fresh blueberries ® 1. Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round. Pillsbury Most Requested Recipes™ 23
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