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Fresh Plum Tart

Source of Recipe

Diabetic Newsletter - email - The American Diabetes Assoc.
WW Points
Exchanges
Yield: 1 tart (8 servings)

- 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
- 4 ripe plums (about 1 pound total), peeled and thinly sliced
- 1/2 cup egg substitute
- 1/3 cup sugar
- 1/4 cup fat-free sour cream
- 3 tablespoons all-purpose flour

Preheat the oven to 350 degrees F.

Press the prepared pie crust into a 9-inch-diameter tart pan
with a removable bottom. Press the crust against the fluted
edge and trim off any pastry that extends over top. Discard
any extra dough and trimmings (about 1 ounce).

Bake the crust only 5 minutes, until it is set but not brown. Cool on a rack.

Arrange the plum slices in overlapping circles to cover the
bottom of the tart shell.

In a small bowl, whisk together the egg substitute, sugar, fat-free sour cream, and flour until smooth. Pour the custard over the plums; it should fill the spaces between the plums.

Bake at 350 degrees F. for 18 to 20 minutes, until the custard is set and the edges are slightly browned. Cool and cut into 8 equal slices.

1 slice equals: Calories: 208, Fat: 7 g, Cholesterol: 5 mg, Sodium: 166 mg,Carbohydrate: 31 g, Dietary Fiber: 1 g, Sugars: 13g, Protein: 3g ++++ Exchanges: 2 Other carbohydrate, 1 Fat ++++ WWP: 5