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Name: Peaches and Cream Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 ts Ground cinnamon; 1 Egg; 3 tb All-purpose flour; 1/4 ts Salt; 1 ts Vanilla extract; 2 tb Peach jam; melted; 1 1/2 c Skim milk; 1 1/2 c Reduced fat graham cracker; 6 tb Diet margarine; 1/4 c Sugar; 1 pk Unflavored gelatin; 1/2 c Fat free nondairy whipped; 2 Medium-sized peaches; pitted

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INGREDIENTS

1 ts Ground cinnamon
1 Egg
FILLING
3 tb All-purpose flour
1/4 ts Salt
1 ts Vanilla extract
2 tb Peach jam; melted
1 1/2 c Skim milk
Crust
1 1/2 c Reduced fat graham cracker
6 tb Diet margarine
1/4 c Sugar
1 pk Unflavored gelatin
1/2 c Fat free nondairy whipped
2 Medium-sized peaches; pitted

Servings

INSTRUCTIONS

Heat oven to 375. Prepare Crust: Combine crumbs, margarine and cinnamon in small bowl until blended. Press mixture over bottom and up sides of 9 inch tart pan with removable bottom. Bake crust in 375 oven for 5-7 minutes or until lightly colored. Transfer tart pan to rack to cool. Prepare Filling: Combine sugar, flour, gelatin and salt in medium size saucepan. Whisk in milk and egg. Cook over medium heat, stirring constantly, until mixture coats back of a spoon, about 3 minutes. Do not boil or mixtrue may curdle; remove from heat. Stir in vanilla. Place saucepan in large bowl filled with ice cubes and water. Refrigerate until mixture mounds when dropped from spoon, about 30 minutes. Fold in whipped topping. Spoon mixture into cooled crust. Refrigerate until firm, about 2 hours. Arrange sliced peaches in concenteric circles on top of tart. Brush with melted jam. Serve immediately. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979 on Jan 8, 1998

NOTES

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Peaches and Cream Tart

1 ts Ground cinnamon
1 Egg
 FILLING
3 tb All-purpose flour
1/4 ts Salt
1 ts Vanilla extract
2 tb Peach jam; melted
1 1/2 c Skim milk
 Crust
1 1/2 c Reduced fat graham cracker
6 tb Diet margarine
1/4 c Sugar
1 pk Unflavored gelatin
1/2 c Fat free nondairy whipped
2 Medium-sized peaches; pitted

Heat oven to 375.    Prepare Crust: Combine crumbs, margarine and cinnamon in small bowl until  blended. Press mixture over bottom and up sides of 9 inch tart pan with  removable bottom.    Bake crust in 375 oven for 5-7 minutes or until lightly colored. Transfer  tart pan to rack to cool.    Prepare Filling: Combine sugar, flour, gelatin and salt in medium size  saucepan. Whisk in milk and egg. Cook over medium heat, stirring  constantly, until mixture coats back of a spoon, about 3 minutes. Do not  boil or mixtrue may curdle; remove from heat. Stir in vanilla.    Place saucepan in large bowl filled with ice cubes and water. Refrigerate  until mixture mounds when dropped from spoon, about 30 minutes. Fold in  whipped topping. Spoon mixture into cooled crust. Refrigerate until firm,  about 2 hours.    Arrange sliced peaches in concenteric circles on top of tart. Brush with  melted jam. Serve immediately.    Recipe by: Unknown Cooking Magazine    Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 10 Servings

Calories: 171
Calories from Fat: 42 (25%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.8g
Cholesterol 22.7mg		7 %
Sodium 170.2mg		6 %
Potassium 140.1mg		4 %
Total Carbohydrate 28.5g		8 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 28.2g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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