4 ounces (half of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 6 pieces
1 pt. (2 cups) fresh raspberries
How to Make It
PREHEAT oven to 350°. Combine walnuts, 2 Tbsp. sugar, the matzo meal and butter until well blended. Press firmly onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned. Cool completely.
MEANWHILE, beat whole eggs and the egg yolk in medium saucepan with wire whisk until well blended. Gradually add 1 cup sugar, beating constantly until well blended. Stir in the lemon juice. Cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly. Remove from heat. Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended after each addition. Pour into crust.
REFRIGERATE 4 hours or until set. Top with the raspberries just before serving. Store leftover tart in refrigerator.
Nutritional Information Calories: 370 Total fat: 23 g Saturated fat: 7 g Cholesterol: 130 mg Sodium: 120 mg Carbohydrate: 38 g Dietary Fiber: 3 g Sugars: 30 g Protein: 7 g Vitamin A: 10% DV Vitamin C: 20% DV Calcium: 4% DV Iron: 6% DV
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