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Mint-Fudge Tart

Photo: Becky Luigart-Stayner
Yield 10 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

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