Mixed-Berry Cream Tart

This is one I make a lot it is very good.

Prep Time:20 min
Start to Finish:3 hr 30 min
makes:8 servings

2 cups sliced fresh strawberries
1/2 cup boiling water
1 box (4-serving size) sugar-free strawberry-flavored gelatin
3 pouches (1.5 oz each) Nature Valley® roasted almond crunchy granola bars (from 8.9-oz box)
1 package (8 oz) fat-free cream cheese
1/4 cup sugar
1/4 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
Fat-free whipped topping, if desired

1. In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
2. In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
3. Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
4. In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
5. Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.



Nutritional Information

1 Serving: Calories 200 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 26g); Protein 7g Percent Daily Value*: Vitamin A 6%; Vitamin C 50%; Calcium 8%; Iron 4% Exchanges: 2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.