Blueberry Tartlets

Serves: 
8
Ingredients: 

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)

Instructions: 
  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. 
Tips: 
  • 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

Season: 
Summer

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

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.