Berry Cream Cheese Tart (Low Carb/Low Fat)

This has to be one of the best things I've made since I started with low-carb eating. It was so delicious, I found myself daydreaming about it.

It's spectacular when you can eat a dessert that is diet food but tastes like nothing resembling diet food.

Seriously. It is seriously good!!

Berry Cream Cheese Tart:

makes 12 servings

Crust:

1/4 cup almond meal

1 TBS splenda brown sugar

2/3 cup walnut pieces

1/4 tsp salt

1 TBS coconut oil, melted

1 egg white

1 TBS water

Filling:

8 oz. fat free cream cheese, at room temperature

1/2 cup C&H light sugar (sugar/stevia blend)

3 eggs

2/3 cup half&half

1/2 tsp vanilla

3 TBS lemon juice

zest of 1 lemon

Topping:

4 oz. blueberries

4 oz. blackberries

4 oz. raspberries

Preheat the oven to 350 degrees F. 

In a food processor, blend the almond meal, brown sugar, walnuts, salt and coconut oil until it is finely processed. Press evenly into a 9-inch tart dish. Mix the egg whites and water and brush over the crust. Bake 15-18 minutes or until golden. Remove from oven, cool slightly, and set in the freezer for 15 minutes. 

Reduce the oven heat to 325.

For the filling, beat the cream cheese until smooth. Add the sugar and mix until thoroughly combined. Mix in one egg at a time. Slowly add the half&half, vanilla, lemon juice and zest and mix well. Pour into prepared crust and bake for 30-35 minutes, or until the mixture hardly moves when you gently shake the dish.

Cool completely in the refrigerator. Top with the berries right before you serve.

For 1/12 of the tart: 184 calories, 12.6 g fat, 15 g carbohydrates, 6 g protein, 207 mg sodium