Impress your guests with this creamy, sweet
and savory appetizer tart. Easily lighten up this tasty appetizer
by using reduced-fat cream cheese and blue cheese.
- 1 refrigerated pie crust (from 15-ounce
package), room temperature (or use our favorite pie
8 ounce package cream cheese, softened
1/2 cup crumbled gorgonzola or other blue cheese, room temperature
2 tablespoons milk
1 large egg, lightly beaten
1 cup Ocean Spray® Fresh or Frozen Cranberries, chopped
2 tablespoons chopped green onions
2 tablespoons chopped pecans
- Preheat oven to 450°F (230°C).
- Prepare pie crust as directed on package
for one-crust baked shell using a 9-inch tart pan with removable
bottom. Trim excess pie crust even with top of pan. Bake 9 to
11 minutes or until light brown. Cool 10 minutes. Reduce oven
temperature to 375°F (190°C).
- Combine cream cheese and gorgonzola cheese
in a medium mixing bowl; beat with electric mixer on medium speed
until blended. Beat in milk and egg until well mixed. Gently
stir in cranberries and green onions. Spread mixture in baked
tart shell; sprinkle with pecans.
- Bake for 20 to 25 minutes or until filling
is set. Let stand 30 minutes before serving. Cut into wedges.
If desired, garnish with additional green onions. Store covered
Makes 12 appetizer servings.
Nutritional Information Per Serving (1/12
of recipe): Cal. 182 (9%DV), Fat Cal. 126, Pro. 4g (7%DV), Carb.
11g (4%DV), Fat 14g (21%DV), Chol. 46mg (15%DV), Sod. 194mg (8%DV),
Vit. A 97RE (7%DV), Vit. C 1mg (2%DV), Vit. E <1mg (1%DV),
Calcium 47mg (5%DV), Iron <1mg (2%DV), Folate 5Ug (1%DV),
Zinc <1mg (1%DV), Pot. 57mg (2%DV), Dietary Exchange: Starch
1, Fat 2.5
Recipe and photograph provided courtesy
of Ocean Spray Cranberries, Inc.