Here is another great summer dessert. It is light and low on sugar…very refreshing and delicious!
serves 8
  • 1-⅓  c. self-rising flour
  • ¼ tsp. salt
  • 3 T. light stick butter
  • 2 T. sugar
  • 6 T. skim milk
  • 8 oz. reduced fat cream cheese
  • 4 tsp. powdered sugar, divided
  • grated lemon zest from ½ lemon
  • 1 peach, pitted and sliced
  • 1-½ c. strawberries, halved
  • 1 c. fresh blueberries or raspberries
  • 1 T. honey
Preheat oven to 400. Place flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
Transfer dough to a sheet of parchment paper. Roll out with a floured rolling pin into an 8″ circle. Transfer parchment and dough onto a baking sheet. Bake 12- 14 minutes or until golden. Cool.
Meanwhile, beat cream cheese, 1 T. powdered sugar and lemon zest. Spread over cooled tart. Top with fruit, drizzle with honey and sprinkle with remaining 1tsp. powdered sugar.