Ingredients Jump to Instructions ↓

  1. 9 inches 1/3 cup sugar

  2. 2 tablespoons cornstarch

  3. 2/3 cup water

  4. 3 cups fresh or frozen cranberries Sugar substitute equivalent to

  5. 1 tablespoon sugar

  6. 1 package (8 ounces) reduced-fat cream cheese

  7. 1-1/2 cups reduced-fat whipped topping, divided

  8. 1 teaspoon grated lemon peel

Instructions Jump to Ingredients ↑

  1. Press pastry onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400° for 9-11 minutes or until lightly browned. Cool on a wire rack. In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute. In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon peel. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping. Yield: 10 servings.


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