Pineapple-Blueberry Cream Tart - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts
- softened as directed on box
Instructions
- Heat oven to 450 °F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan, but do not prick crust. Trim edge if necessary.
- Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling.
- In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 1 1/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly.
- In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes.
- In another small bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment