Strawberry Lemon Tart Reunion

Strawberry Lemon Tart from "Skinny Dish!"

Strawberry Lemon Tart from “Skinny Dish!”

Now that you successfully decluttered your closet and possibly enjoyed the world’s tastiest latte on Day 8, it’s ok to add a little dessert back in without needing to detox again. When I wrote my Trader Joe’s Skinny Dish! cookbook, I really really wanted to master a cheeseless cheesecake eventhough I never understood the draw, and frankly never understood the point of dessert that wasn’t chocolate. Well, I failed! But, out of the laboratory, this tart was born. Free of chocolate and so totally good (huh?!?) that your engine might just start on its own. Embrace your success and celebrate! And call me crazy, but it totally rocks with green juice :>) xo

Strawberry Lemon Tart
Makes 12 slices
Prep time: 20 minutes
Hands-off cooking time: 35 minutes plus 1 hour for chilling

This far-out dessert started as a cheese-less cheesecake and morphed into a ridiculously delicious tart. It will wow you again and again.

Cinnamon Graham Crust
3 cups (about 90) Cinnamon Schoolbook Cookies, or about 8 oz graham crackers
1/3 cup Earth Balance Natural Buttery Spread, or other non-hydrogenated margarine

1 Preheat oven to 350° F.

2 In a blender or food processor, blend cookies until they’re crumbs. Add margarine and process until evenly mixed.

3 Press mixture into the bottom and sides of a 9-inch round pie pan so the edges come nearly to the top. The filling will only reach halfway up the pie pan, so the crust doesn’t need to come precisely to the top.

4 Bake crust for 5 minutes, and let cool completely before adding filling and baking further.

Lemony Filling and Strawberry Topping
1 (8-oz) container Tofutti Better Than Cream Cheese, or other non-dairy cream cheese
¾ cup sugar
2 tsp vanilla
3 Tbsp lemon juice
2 Tbsp cornstarch
10 medium strawberries, stems removed and sliced lengthwise (preferably organic)

1 Blend together cream cheese, sugar, vanilla, lemon juice, and cornstarch until smooth.

2 Pour filling into cooled crust and bake for 35 minutes, until the filling puffs up completely and has a golden glimmer. Let cool in the fridge for about 1 hour to solidify the filling. (If you can’t wait, at least let it cool to room temperature, and then top with strawberries. It will be a bit gooey, but still incredibly delicious.)

3 Arrange sliced strawberries on top and enjoy right away.

4 Store leftover slices (if there are any) in the fridge for up to 5 days.

NUTRITION SNAPSHOT
Per slice: 208 calories, 10 g total fat, 5 g saturated fat, 0 mg cholesterol, 169 mg sodium, 27.5 g carbohydrates, 1 g fiber, 26 g sugar, 2 g protein, 0% vitamin A, 11% vitamin C, 0% calcium, 2.5% iron

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