–TART–
1 pk Lemon PoppySeed Quick Bread
-Mix
1 c Water
2 tb Oil
1 Egg
TOPPING
3/4 c Whipped cream cheese; from 8
-oz. tub
1 Jar (11 1/2 ounce) lemon
-curd; * see below
15 Fresh or frozen red
-raspberries; thawed (up to
-20)
Heat oven to 350 F. Greased 12 inch pizza pan with sides of 13×9″ pan. In
large bowl, combine all tart ingredinets. Stir 50-75 strokes until mix is
moistened. Pour batter evenly into greased pan. Bake at 350 F. for 22-27
minutes or until tart is golden brown and edges start to pull away from
sides of pan. Cool 30 minutes. Spoon and spread cream cheese to within 1
inch of edge. Spread lemon curd over cream cheese. Arrange raspberries over
lemon curd. Store in refrigerator. * One cup lemon pie filling can be
substituted for lemon curd. Makes 12 servings. Per serving: 300 calories,
12 grams fat, 18% CFF, 30 mg. cholesterol, 210 mg. sodium, 44 grams
carbohydrate, 4 grams protein Dietary Exchanges: 1 starch, 2 fruit, 2 fat
MC formatting by bobbi744@sojourn.com
Yields
12 Servings
