Mint-Fudge Tart

Mint-Fudge Tart Recipe
Photo: Becky Luigart-Stayner
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Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 301
Caloriesfromfat 30 %
Fat 9.9 g
Satfat 5.1 g
Monofat 2 g
Polyfat 0.7 g
Protein 7.8 g
Carbohydrate 44.5 g
Fiber 0.1 g
Cholesterol 63 mg
Iron 1 mg
Sodium 185 mg
Calcium 131 mg

Ingredients

Crust:
32 reduced-fat chocolate wafer cookies, finely crushed
2 tablespoons butter or stick margarine, melted
1 large egg white
Filling:
1/3 cup unsweetened cocoa
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup fat-free chocolate sundae syrup (such as Smucker's)
1 teaspoon vanilla extract
1/4 teaspoon mint extract
2 large eggs
Topping:
8 crème de menthe chocolaty mint thins (such as Andes)
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 350°.

To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork until moist. Firmly press the mixture into the bottom of a 9-inch springform pan.

To prepare filling, beat cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat well. Add syrup, extracts, and eggs; beat just until smooth. Pour mixture into prepared crust. Bake at 350° for 35 minutes or until set. (Do not overbake.) Cool completely on a wire rack. Cover and chill 4 hours.

To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with shaved mint thins.

Note:

October 1999
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