I had the opportunity to attend the American Heart Association's Go Red for Women Luncheon in Indianapolis last Friday. It's the largest luncheon in the country. Not too shabby! And it's a fun event. Lots of great information, lots of education about heart health and what to look for, and some truly inspring people sharing their stories.
One of the many things attendees were able to take from the event was the recipe for the Apple-Cranberry Tart served for dessert. Of course everything we had was healthy, but this wasn't your stereotypical health food. Everything tasted wonderful. I think even the big guy would have liked it.
Ingredients- Tart Dough
1/2 cup sugar or sugar substitute (sugar blend- equivalent to 1/2 cup sugar)
1 cup butter or margarine (room temperature)
1 each egg or equivalent of frozen egg product
3 cup cake flour (sifted)
1/2 tsp vanilla
Ingredients- Cheese-Yogurt Filling
1 8-ounce package reduced-fat cream cheese
1/4 cup sugar or sugar substitute (sugar blend- equivalent to 1/4 cup sugar)
2 each egg or equivalent of frozen egg product
1/4 cup vanilla yogurt- low-fat
Ingredients- Apple-Cranberry Filling
1 cup fresh or frozen cranberries
1 golden delicious apple (peeled, cored, and diced)
1/3 cup sugar or sugar substitute (sugar blend- equivalent to 1/3 cup sugar)
2 tbsp fresh orange juice
1/4 tsp cornstarch
Directions- Tart Dough
Combine in a mixing bowl the 1/2 cup sugar and the 1 cup butter/margarine and mix until blended. Slowly add the egg/vanilla, alternately with the cake flour and continue mixing only until the dough comes together. Cover and refrigerate until firm. Roll the dough to 1/8-inch thickness and cut into 3-inch circles. Place the dough into tart shells or on the back side of small muffin pans, pressing dough to set. Bake shells for 8-10 minutes at 350F until partially done; remove from oven and cool. If you are using the muffin pans, remove the shells from the back side of pan and put in the inside of pan.
Directions- Cheese-Yogurt Filling
Combine the cream cheese, sugar, egg and vanilla yogurt in food processor and blend until smooth, scraping bowl as needed.
Directions- Apple-Cranberry Filling
Combine the coarse-chopped cranberries and diced apple in a small saucepan. Add the sugar, cornstarch and orange juice and stir until incorporated. Heat pan over medium heat, stirring constantly until the mix boils and thickens. Set aside to cool, stirring occasionally to help cool.
Once all the components are complete, fill the tart shells part way with the cheese-yogurt filling and top with the apple-cranberry filling.
Total fat: 18.6g
Saturated fat: 11.5g