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



