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Cinnamon Fruit Tart With Sour Cream Filling

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  Unflavored gelatin 1 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Creamy cottage cheese 8 Ounce (1 Cup)
  Pineapple juice 2⁄3 Cup (10.67 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Cinnamon graham cracker crust 1
  Fresh fruit 2 Tablespoon
  Orange marmalade/Apricot marmalade 2 Tablespoon, melted

In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.In blender or food processor, process cottage cheese, pineapple juice, sour cream, milk, sugar and lemon juice until blended.
While processing, through feed cap, gradually add gelatine mixture and process until blended.
Pour into Cinnamon Graham Cracker Crust; chill until firm, about 3 hours.
To serve: Top with suggested fresh fruit, then brush with marmalade.
Cinnamon Graham Cracker Crust: In small bowl, combine 2 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 teaspoon ground cinnamon and 1/4 cup melted butter.
Press into 10-inch tart pan.
Bake at 375°, 8 minutes; cool.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2103 Calories from Fat 818

% Daily Value*

Total Fat 91 g140.7%

Saturated Fat 32.6 g163.1%

Trans Fat 0 g

Cholesterol 121.1 mg40.4%

Sodium 1933.7 mg80.6%

Total Carbohydrates 260 g86.6%

Dietary Fiber 5.2 g20.9%

Sugars 146.1 g

Protein 65 g129.3%

Vitamin A 18.1% Vitamin C 141.5%

Calcium 37.5% Iron 38.7%

*Based on a 2000 Calorie diet

Cinnamon Fruit Tart With Sour Cream Filling Recipe