I have come to a conclusion- everything tastes better from a martini glass.
Not that this blackberry lemon tart needed any help, I’m sure it would have tasted good out of a tin can. But there’s something about eating out of a martini glass that just makes your dessert feel fun. This serving style is great for dinner parties, wedding showers, or just a nice end to a cozy dinner for two.
Earlier this week, I received a request to make a low calorie lemon treat. I was pretty excited about this request for two reasons:
- With all of the baking (and eating) I’ve been doing, it was high time for a low calorie recipe.
- Lemon is one of my favorite fruits to bake with- it has such a light, refreshing flavor, even when it’s used in a rich dessert.
In search of low calorie lemon inspiration, I headed to one of my favorite recipe websites for healthy eating, eatbetteramerica.com. Here I found a delightful sounding low calorie lemon tart. I wanted to create my own version of this, and after some experimenting, came up with this delicious and refreshing recipe.
- 4 tablespoons of margarine
- 3/4 cup graham cracker crumbs
- 3 tbsp granulated splenda
- 1 1/4 cup skim milk
- 1 package sugar free lemon instant pudding and pie filling mix
- 2 tsps fresh lemon juice
- 1 tsp grated lemon peel
- 1 1/4 cup fat free whipped topping
- 1 1/2 cups fresh blackberries
- 2 tbsp granulated splenda
- 1 tbsp margarine
- 1 tsp cornstarch
- 1/4 cup orange juice
- Preheat oven to 350 degrees. In the microwave, melt margarine needed for crust.
- Measure 3/4 cup of graham cracker crumbs into a medium bowl, and mix in melted butter and sugar.
- Press the mixture evenly into the bottom only of a pie pan.
- Bake for 8 to 10 minutes.
- While crust is baking, mix together all ingredients for the filling, except the whipped topping.
- Chill in the refrigerator for ten minutes.
- After ten minutes, slowly fold in the whipped topping. Cover and chill one hour.
- While the filling is chilling, take out all the ingredients for your blackberry glaze. In a saucepan, bring to a boil the orange juice, margarine, half of the blackberries, and cornstarch, stirring continuously.
- Once it comes to a boil, reduce to low heat, stir in splenda, and simmer for five minutes, or until slightly thickened.
- Remove from heat, add the rest of the blackberries, and chill one hour.
Now for the fun part! After your crust is baked, and your filling and glaze have chilled for at least an hour, grab your martini glasses. In the bottom of the glass, break up your pie crust into crumbs, and cover the bottom of the glass. Next, add a layer of your lemon filling, followed by a layer of blackberry glaze (just the glaze, save the blackberries for the top.
Add another layer of pie crust crumbs, another layer of lemon filling, and a final layer of blackberry glaze, this time including the blackberries. You can garnish the top of this dessert with your left over fat free whipped topping, a few extra pie crust crumbs, and of course, a lemon slice on the rim of the glass. The end result should look like this:
This recipe can work with all kinds off different fruit combinations; lime filling with strawberry glaze, pineapple filling with blueberry glaze… the possibilities are infinite, and delicious. Try it out for yourself, and let me know what you think!