|18||Murray Sugar Free® Shortbread cookies
|1/4 teaspoon||Chinese five spice powder
|3 tablespoons||light butter, melted
|2 3/4 cups||cold fat free milk
|2 packages||(4-serving size) vanilla flavor fat-free sugar-free instant pudding & pie filling
|1 tablespoon||lemon juice
|2 teaspoons||grated lemon peel
|6||ripe plums, pitted, thinly sliced
1. Finely crush cookies. In medium bowl combine cookie crumbs, ginger, cinnamon and five spice powder. Add butter and honey. Toss until combined. Press onto bottom and sides of 9-inch pie plate or tart pan. Bake at 350°F for 10 minutes. Cool.
2. In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Whisk in lemon juice and peel. Let stand for 5 minutes. Spoon into crust. Refrigerate for 1 hour.
3. Arrange plum slices on top. Garnish as desired. Store in refrigerator.
NOTE: Please see the Nutrition Facts panel for information on the total carbohydrate content of this recipe.
EXCHANGES: 1 starch, 1/2 fruit, 1/2 fat
Lemon Plum Tart
Pucker up for this tangy tart made with ginger, cinnamon, honey, lemon and Murray Sugar Free® Shortbread cookies