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You are here: Home / Pies / Tarts / Reduced Fat Key Lime Tart

Reduced Fat Key Lime Tart

Last updated on November 6, 2019 By Anna 4 Comments

One of my favorite recipes from Cooking Light is for Rick Patent’s Lemon Butter Crunch.  The bars are delicious, but I thought it might be fun to make a lime variation and make a tart instead of bars.  This reduced fat Key Lime Tart was the result.

key lime tart 5.jpg

For this rendition I used lime instead of lemon and baked the recipe in a 9 inch removable bottom tart pan.  The tart slices neatly and the texture is smooth and creamy.  It’s perfect for dressing up with a little fruit and berries, which is what I did here.  This was taken after about 6 hours of chill time rather than the full 8.

 key lime raspberry tart.jpg

 

 

Print Recipe

Reduced Fat Key Lime Tart

Reduced Fat Key Lime Tart (adapted from a Cooking Light recipe)
Prep Time8 hrs 20 mins
Cook Time22 mins
Total Time8 hrs 42 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness

Ingredients

Crust:

  • 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

Filling:

  • 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

Instructions

  • Preheat oven to 350°. Spray a 9 inch removable bottom tart pan with 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 (or just stir it in by hand). 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.

 

Related posts:

Apple Walnut Raisin Tart with Frangipane
Key Lime Tart (Reduced Fat)
Coconut Cream Tart

Filed Under: Tarts

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Comments

  1. marye

    September 1, 2007 at 12:20 pm

    thanks for visiting! I had forgotten about that white chocolate one! It was hard to choose as you can imagine.
    Your blog look fabulous. 🙂

  2. Sue

    August 31, 2007 at 10:07 am

    Thanks for the comments Anna! Your opinion is very helpful. I’ll certainly give this a try when I have my friends over.
    Sue

  3. Anna

    August 31, 2007 at 8:12 am

    Sue, I loved it. I gave a few slices to a friend and she gave it a thumbs up. If you dress it up with whipped cream and fruit, it’s quite impressive.

    I wouldn’t make it without the fresh nutmeg. It really gets your attention and in a good way.

  4. Sue

    August 30, 2007 at 9:48 pm

    Well…….how did it taste? I don’t think you said so far. Would you serve it to guests? I’m having “ladies” for lunch next month and I was going to make Key Lime Bars that I found elsewhere on the net, but if this is tasty, AND healthier, I’ll give it a go. One of the “ladies” just had a pacemaker implant, and healthier seems wise.

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