Fresh Plum Tart Pudding

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.

Nutritional information per serving (about 3/4 cup):
Calories: 208
Fat: 9g
Cholesterol: 58mg
Sodium: 166mg
Carbohydrates: 31g
Protein: 3g
Fiber: 1g
Exchanges:  2 Other Carbohydrate, 1 Fat

Courtesy of FitnessandFreebies.com
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