Blueberry Tartlets


1/2 cup cottage cheese, fat-free or low-fat

1/4 cup skim milk

1 box of vanilla pudding mix

1/2 cups fresh blueberries

6 tablespoons blueberry preserves

8 (31/2-inch) tart shells

Non-fat whipped topping (optional)

  1. Wash blueberries.
  2. In a medium bowl, blend cottage cheese and milk. 
  3. Slowly add vanilla pudding mix and blend until mixture thickens. Chill in refrigerator. 
  4. In a small saucepan, warm preserves over medium heat until they reach a liquid consistency. 
  5. Add fresh blueberries and stir until well blended. 
  6. Chill in refrigerator for at least 1 hour before serving. 
  7. When ready to serve, fill tart shells with pudding mixture and top with blueberry mixture. 
  8. Add whipped topping, if desired. 
  • To reduce the fat content, serve in small cups without the tart shell (6 grams fat per tart shell).
Nutrition Facts: 

Serving size: 1 filled tartlet (no whipped topping)
Calories: 220
Fruits and Vegetables: 1/4 cup
Fat: 6 g
Fiber: 1 g
Sodium: 360 mg

Serving size: 1/2 cup filling (no tart shell or topping)
Calories: 110
Fruits and Vegetables: 1/4 cup
Fat: 0 g
Fiber: 1 g
Sodium: 240 mg


This material was developed by the UMass Extension Nutrition Education Program.

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