Blueberry Lemon Tart

This easy dessert is so gorgeous and luscious.


16 servings


1 box refrigerated pie crusts, softened as directed on box
2 (6 ounce) containers Yoplait® lemon burst yogurt
1 (8 ounce) package cream cheese, room temperature
1 (21 ounce) can more fruit blueberry pie filling
1 cup fresh blueberries


Preheat oven to 375°F (191°C). Remove pie crusts from pouches; unroll 1 crust onto ungreased large baking sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.

Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.

Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.

In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve.


Store in refrigerator.

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