Yield: 10 servings
|2 cups||Unbleached flour|
|5 tablespoons||Almond flour|
|1 teaspoon||Ground cinnamon|
|½ cup||Vegetable oil|
|4 tablespoons||Skim or low-fat milk; as needed, up to 5|
|1 pint||Fresh ripe strawberries; hulled|
|½ cup||Sugarless strawberry fruit spread|
|1 teaspoon||Apple or orange juice; up to 2|
|10 \N||SERVINGS LACTO|
ALMOND PASTRY CRUST
If you really want to wow your valentine, try giving this delectable heart-shaped tart. You'd never guess it's both sugar-free and low in fat.
You can also serve it with a scoop of frozen yogurt.
Crust: In large bowl, mix both flours, cinnamon and salt. Gradually add oil, tossing mixture with a fork until it is crumbly. Stirring with a fork, add milk until the mixture comes together to form a ball. Shape into small disk.
Preheat oven to 400F. Roll out dough between two sheets of wax paper to a large circle and /4 inch thick. Remove top sheet of paper and invert dough, without stretching it, into a 9 or 91/2-inch heart-shaped tart pan with a removable bottom. Carefully peel off top piece of wax paper. Fit dough along bottom and up sides of tart pan and trim edges.
Loosely line tart with foil, and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake 15 minutes more or until golden brown. Remove to wire rack and let cool.
In small saucepan, combine fruit spread and juice. Cook over low heat, stirring often, until melted. Brush about half the glaze over bottom of cooled tart. Arrange sliced berries in tart and brush remaining glaze over berries.
NOTE: If you cannot find almond flour, use ¼ cup ground toasted natural almonds mixed with /4 cup whole wheat flour.
PER SERVING: 275 CAL.; 4G PROT.; 13G TOTAL FAT (1G SAT. FAT); 360 CARB.; 0 CHOL.; 124MG SOD.; 2G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 66 Converted by MM_Buster v2.0l.