ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry-Lime Tart

Prep time 11 mins
Cook time 39 mins
Yield 10 servings (serving size: 1/10 of tart)

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/2 cup plus 2 tablespoons fat-free sweetened condensed milk
  • 1/2 cup frozen limeade concentrate, thawed
  • 1 1/2 teaspoons grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 2/3 cup fresh raspberries

Nutrition Information

  • calories 201
  • fat 7.3 g
  • satfat 1.2 g
  • protein 4.6 g
  • carbohydrate 30.0 g
  • cholesterol 44 mg
  • iron 0.7 mg
  • sodium 196 mg
  • caloriesfromfat 33 %
  • fiber 0.9 g
  • calcium 68 mg

How to Make It

  1. Preheat oven to 450°.

  2. Press pie dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or beans on foil. Bake at 450° for 5 minutes. Carefully remove pie weights and foil; bake an additional 7 minutes. Cool completely on a wire rack.

  3. Reduce oven temperature to 350°.

  4. Combine condensed milk, limeade concentrate, lime rind, lime juice, and salt in a medium bowl, stirring with a whisk. Add eggs and egg whites; whisk until well blended. Pour mixture into cooled pie crust. Bake at 350° for 27 minutes or until set. Cool completely on wire rack. Top tart with raspberries before serving.

Oxmoor House Healthy Eating Collection