Summer Berry Tart

I used gluten-free Mi-Del brand gingersnaps in this summer berry tart so my husband, who has celiac disease, can enjoy this dessert. These cookies also happen to be very low in fat, too. If gluten isn't an issue, then regular gingersnaps are obviously fine, or low-fat graham crackers. Use your favorite mix of berries or simply make it a one berry pie if you prefer. We like a mix of blueberries, blackberries and raspberries.

Cook Time: 10 minutes

Ingredients:

• 8 ounce bag ginger snaps (such as Mi-Del)
• Pinch of salt
• 1/4 cup honey
• 1 tbsp melted light butter
• 8 ounces fat-free cream cheese, softened
• 1 tbsp lemon juice
• 1/2 cup sugar, divided
• 4 cups fresh berries
• 1 tbsp lemon juice
• 1/2 cup water
• 1 1/2 tbsp cornstarch

Preparation:

Place gingersnaps and salt in food processor and pulse until crushed. Stir in honey and melted butter. Press crumbs into a 9-inch pie plate or tart tin.

Bake at 325 degrees for 10 minutes. Remove from oven.

Using an electric hand mixer beat cream cheese, lemon juice and 1/4 cup sugar. Spread thinly on cooled crust.

Place 1 cup berries in a small saucepan with lemon juice and water. Bring to a simmer. Combine cornstarch and remaining 1/4 cup sugar, then stir into saucepan. Cook for 2 minutes. Remove saucepan from heat. Stir in remaining berries. Spoon on top of cream cheese.

Serves 8

Per Slice: Calories 262, Calories from Fat 37, Total Fat 4.1g (sat 1.3g), Cholesterol 4mg, Sodium 357mg, Carbohydrate 50.3g, Fiber 2.6g, Protein 6.1g

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