Blueberry-Lemon Tart

Ingredients

• 1.5 cups blueberries fresh
• 1 tablespoon butter melted
• 1 teaspoon cornstarch 
• 1  egg whites beaten
• 1.3 cups skim milk fat-free (skim)
• 1 package jell-o lemon flavor pudding & pie filling instant (4-serving size)
• 1 tablespoon juice of lemon 
• 1.5 teaspoons lemon zest grated
• 2 tablespoons sugar 
• 1.5 cups vanilla wafers crushed reduced-fat
• 3 tablespoons water 
• 1 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer
• tart form

Directions

1. Heat oven to 400F. 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.
2. Bake 8 to 10 minutes or until light golden brown; cool.
3. 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.
4. Fold whipped topping into pudding mixture.
5. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
6. Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries.
7. 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.
8. Serve tart with blueberry topping. Store in refrigerator.