Raspberry Orange Tart
Servings and Ingredients
|20 gingersnap cookies|
|4 tbsp. Hy-Vee butter, melted|
|8 oz. Hy-Vee cream cheese, room temperature|
|½ c. Hy-Vee granulated sugar|
|1 tsp. Hy-Vee vanilla extract|
|½ c. heavy whipping cream|
|2 medium oranges, peeled, sectioned|
|1 (6 oz) container raspberries|
|Mint leaves, for garnish|
- Process gingersnap cookies in food processor until finely ground. Transfer to a medium bowl and add melted butter. Press mixture into 8-inch spring-form pan; place in freezer.
- In a medium bowl, beat cream cheese and sugar with an electric mixer until fluffy. Add vanilla and beat until combined.
- In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spoon mixture into prepared crust; return to freezer for at least 1 hour or until set.
- Top with oranges and raspberries and garnish with mint before serving.
230 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 45mg
- Sodium: 130mg
- Total Carbohydrates: 23g
- Protein: 2g
Vitamin A 10%
Vitamin C 30%
Hy-Vee weekly ad from the week of March 23, 2011.