I’ve been trying to eat less fat this week, and thanks to Cooking Light, it hasn’t been that bad. The mocha brownies were terrific – definitely something I’d put on the rotation. That is, if I had a rotation.
Today I decided to revisit Greg Patent’s/CL’s lemon butter crunch bar recipe. This time, I used lime and baked the recipe in a 9 inch removable bottom tart pan. The results were just as I’d hoped. At least I think so. The recipe requires 8 hours chilling, but after just an hour of cooling, they came out of the pan quite nicely. Here’s what they look like at the moment. I’ll take another picture later, but you get the idea. Below is the revised recipe.
Updated: Here’s a picture taken about 6 hours later. It didn’t need the full 8 hour chill time.
Reduced Fat Key Lime Tart (adapted from a Cooking Light recipe)
1/3 cup butter, room temp
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or freshly ground nutmeg
1 cup all-purpose flour, very lightly spooned and swept
1 cup lowfat cottage cheese
1 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon lime zest
3 ½ tablespoons key lime juice
1/4 teaspoon baking powder
1 large egg
1 large egg white
Preheat oven to 350°. Spray a 9 inch removable bottom tart pan with flour-added cooking spray.
Prepare crust. Place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Add flour to butter mixture, and beat at low speed until well-blended. Press crust into prepared tart pan.
To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 20 22 minutes or until set (the edges will get lightly browned), and cool on a wire rack. Remove sides of pan and chill for 8 hours.