My parents came over for dinner on Sunday, largely in part to check out our sweet new patio furniture. Too bad it rained about 2 minutes before we were ready to sit down to eat. My mom is currently doing Weight Watchers (epic fail on that front for me), so I made the whole meal using WW recipes (awwww) so it would be easier to keep track of points. The hardest part about this was picking out a dessert. I love rich, decadent desserts, but I knew that wasn't going to fly for this dinner.
Tuesday, May 26, 2009
This recipe is super easy to make - it has 4 ingredients, and takes less than 15 minutes to make (and is taken, appropriately enough, from a magazine full of 5 (or less)-ingredient, 15-minute (or less) dishes). The filling is crazy delicious - light, creamy, and cool - and the graham cracker crust is a great contrast. No need for a long intro here; let's get to it.
4 pre-made miniature graham cracker crusts (such as those by Keebler)
3 Tbsps lemon curd
1 1/2 cups of low-calorie Cool Whip (you can go all out with the regular Cool Whip if you're not counting points; fat free Cool Whip is not required)
1 1/2 cups of fresh berries (I used strawberries, blueberries, and raspberries)
1. Microwave 3 Tbsp of lemon curd in a microwave-proof bowl for 15 seconds to soften it. After softening it, whisk the lemon curd.
2. Whisk 1/2 cup of the Cool Whip into the lemon curd, until completely blended.
3. Whisk in the remaining 1 cup of Cool Whip.
4. Divide the mixture into the pre-made crusts, putting 1/4 cup of filling in each crust. (See Sidebar below.)
5. You can either top the tarts with the fresh fruit, or refrigerate the untopped tarts until you're ready to serve. I did the latter, and it helps the filling set up a bit more firmly.