VERY BERRY RASPBERRY TART Makes: 10 Servings
1 cup all-purpose flour
½ tsp salt
½ tsp. baking powder
¼ tsp baking soda
¼ cup canola oil
3 Tbls. Reduced-fat sour cream
4 cups fresh raspberries
½ cup sugar-free red raspberry preserves
¼ cup water
1. Preheat oven to 400°. Coat a 9” tart pan with removable bottom with cooking spray as set aside.
Combine the flour, salt, baking powder, and baking soda in a medium bowl. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a soft dough forms. Shape the dough into a disk and place between 2 sheets of waxed paper.
2. Roll the dough into a 12” diameter circle. Remove the top layer of waxed paper and place the dough, with waxed side up, into the prepared pan. Starting from the edge of the dough, gently remove the waxed paper. Trim the edges of the crust and prick the bottom all over with a fork. Bake 10-12 minutes or until the crust is lightly browned. Cool completely on a wire rack.
Place the raspberries in a large bowl. Place a fine mesh sieve in the bowl over the raspberries.
Combine the preserves and water in a small saucepan. Cook over medium heat, stirring constantly, until the preserves melt. Pour the mixture through the sieve over the raspberries, pressing with a spatula to extract all liquid. Discard the solids.
Gently stir the raspberries to coat with the preserves mixture. Spoon into the prepared crust. Cover and refrigerate 2 hours or until firm.
INNER CHEF NOTE: For the crust, I have used Pillsbury Ready-Made Crust; it has a proper diabetic exchange.