Blueberry Tart with reduced fat ready crust graham cracker

Ingredients

Makes 8 servings

• 1 Keebler ready crust graham cracker reduced fat pie crust
• 1 egg white
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1 cup heavy cream
• 3 tbsp sugar
• 1/8 tsp salt
• 1 1/2 cup low fat buttermilk
• 1 tbsp lemon juice
• 1 pint fresh blueberry

Method

1. Brush the crust with egg white and bake at 375ºF for 5 minutes. Set aside to cool.
2. In a small bowl, sprinkle gelatin over cold water and let it stand for about 5 minutes.
3. In a small sauce pan, heat the cream, sugar, and salt over medium heat, stirring to dissolve sugar and salt.
4. Add gelatin mixture, and stir until dissolved. Remove from the heat and let it cool.
5. Stir in buttermilk and lemon juice.
6. Spread the mixture into the baked crust, and refrigerate until it is slightly set, about 30 minutes.
7. Scatter blueberries over top evenly, and refrigerate the tart for about 3 hours before serving.