PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 45 MINUTES MAKES 8 SERVINGS MUFA: ALMOND FLOUR PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 45 MINUTES MAKES 8 SERVINGS MUFA: ALMOND FLOUR
After placing the dough in the pan, prevent it from sticking to your hands by placing a piece of plastic wrap over the dough and pressing it evenly into the pan. Remove and discard the plastic wrap before filling.
2 cups blanched almond flour
2 teaspoons grated lemon peel
1⁄8 teaspoon salt
1 egg white, lightly beaten
2 tablespoons canola oil
2 tablespoons cold water
¾ cup peach fruit spread
1½ tablespoons cornstarch
1½ pounds firm ripe peaches, sliced
¾ cup fresh raspberries
1. In a food processor, combine the flour, lemon peel, and salt. Pulse to mix. With the machine running, add the egg white, oil, and water, and pulse until a soft dough forms. Gather the mixture into a ball and press into a thick disk. Transfer the dough to a 9″ tart pan with a removable bottom. Firmly press the dough against the bottom and up the sides of the pan. Cover loosely with plastic wrap and refrigerate for 15 minutes.
2. Preheat the oven to 375°F.
3. In a large bowl, combine the fruit spread and cornstarch until blended. Add the peaches and raspberries and toss gently to mix. Spoon into the prepared crust. Bake for 1 hour 15 minutes, or until the juices are bubbling. Cool completely on a rack.
Nutrition per serving: 300 calories, 7 g protein, 33 g carbohydrates, 18 g total fat, 1 g saturated fat, 6 g fiber, 54 mg sodium
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Serve with 8 ounces cappuccino made with 1% milk (73). TOTAL MEAL: 373 calories |