Diabetic Recipe

Fresh Plum Tart Diabetic Recipe

Ingredients:
1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
4 ripe plums (about 1 pound total), peeled and thinly sliced
2 large eggs, or 1/2 cup egg substitute
1/3 cup sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour

Directions:
Preheat the oven to 350-degrees.

Press the prepared pie crust into a 9-inch diameter tart pan with a removable bottom. Press the crust against the fluted edge and trim off any pastry that extends over the top. Discard any extra dough and the trimmings (about 1 ounce).

Bake the crust only five minutes, until it is set but brown. Cool on a rack.

Arrange the plum slices in overlapping circles to cover the bottom of the tart shell.

In a small bowl, whisk together the eggs, sugar, fat-free sour cream, and flour until smooth. Pour the custard over the plums; it should fill the spaces between the plums.

Bake at 350-degrees for 18 to 20 minutes, until the custard is set and the edges are slightly browned. Cool and cut into eight equal slices.

Recipe makes eight servings.