Lemon blueberry tart is a stress-free dessert that will definitely satisfy your sweet tooth. This free form tart is filled with a tangy cream cheese batter flavored with lemon yogurt. If you want to intensify the lemon flavor, you can add a teaspoon or two of freshly grated lemon zest. The tart is garnished with fresh blueberries.
Lemon Blueberry Dessert
Recipe Courtesy of Pillsbury
box Pillsbury® refrigerated pie crusts, softened as directed on box
containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
package (8 oz) cream cheese, softened
can (21 oz) more fruit blueberry pie filling
1 cup fresh blueberries
Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.