Although I’m by no means a perfect housewife (or a housewife at all, really), but I have my housewife in training moments where I really feel all June Cleaver-y. Where I look in the mirror and see a big bun, a flowered apron, pearls, heels and a red lipstick grin smiling right back at me.
Those are some SERIOUS cheekbones, June.
I think June in all her glory would be very proud of me for last night’s dessert, strawberry almond tart with a dash of lemon juice. And guess what, Juney June, it was EASY!! Not only did this tart taste amazing, it looked absolutely gorgeous. Some foods just take fabulous photos (and some don’t) and this sassy little tart can consider itself a model. Want a sneak peek?
Pretty little tart, dontcha think? This is a fabulous dessert if you have a serious craving for cheesecake but can’t bear the thought of consuming that many calories. The ingredients are quite similar but this has over 500 less calories and 10 less grams of fat! You’ll satisfy your creamy craving and still have a body to flaunt! Plus, as you remember, June was quite svelte!
I also found this the perfect time to whip out my Emile Henry ruffled pie dish we got as a wedding present!
This pie plate is JUST gorgeous.
Strawberry and Almond Tart
What You’ll Need:
- 36 honey graham crackers (about 1 and 1/4 cup crushed)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 4 teaspoons water
- Cooking spray
- 2/3 cup light cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 and 1/2 teaspoon of lemon juice
How to Make it:
- Preheat oven to 350°.
- To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 10 minutes or until browned. Cool completely before you put filling in it. ( I learned that the hard way and had to re bake a new crust yesterday).
- To prepare filling: mix cream cheese, 1/4 cup sugar and extracts. Spread filling onto cooled crust.
- Cut stems off strawberry’s and assort around the tart. Place almonds (toasted, if you’d prefer) around edge and squeeze fresh lemon juice over the whole tart.
- Cover and let chill for an hour then enjoy!
Such a fresh, light and delicious dessert that is perfect for spring and summer! Next time I have a craving for cheesecake, I’m making this tart instead!
Nutritional Information per slice: 270 calories, 7 grams of fat, 45 grams of carbohydrates and 4.5 grams of protein.