Nectarine and Berry Tart

35% calorie reduction from traditional recipe

Pastry for single-crust 9-inch pie
5 cups slice nectarines
1 cup raspberries or slice strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal? Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice

*May substitute 24 packets Equal sweetener

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal?, lemon rind and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary. Bake tart in preheated 425 degree F oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.

Makes 8 servings

Nutrition information per serving: 188 cal., 2 g pro., 29 g carb., 7 g fat, 5 mg chol., 101 mg sodium

Food exchanges: 1 fruit, 1 starch, 1 fat