We are almost all the way through cranberry week and I am starting to get a little sad. I have had so much fun creating and sharing the cranberry recipes you’ve seen here this week. Today, I am sharing a recipe for cranberry lemon tarts that swaps out sugar for a lower calorie alternative.

For these tarts, I repalced the sguar in my regular recipe with SPLENDA® No Calorie Sweetener. My dad, who is diabetic, frequently uses SPLENDA® in place of sugar so it made perfect sense to create a holiday recipe that is lower in calories (swapping just 3 tablespoons of sugar with SPLENDA® No Calorie Sweetener saves almost 130 calories) so he might be able to enjoy a little bit more of the holiday treats. SPLENDA® is great in baking too because it can be used almost anywhere sugar is used; even in baking. Making swaps in cooking to a lower calorie sweetener is a great way to help manage weight.

Ingredients for Cranberry Lemon Tarts:

Crust:
30 ginger thin cookies
1 Tbsp SPLENDA® No Calorie Sweetener
3 Tbsp butter, melted
Lemon Curd:
1/2 cup fresh lemon juice
1/2 tsp cornstarch
3/4 cup SPLENDA® No Calorie Sweetener
6 large egg yolks
1 stick butter, cut into pieces
2 1/2 tsp grated lemon peel
Cranberry Topping:
1/3 cup water
1 1/2 tsp cornstarch
2/3 cup SPLENDA® No Calorie Sweetener
3 Tbsp raw honey
3 cups cranberries

Let’s Make It:

1) To create the lemon curd, whisk together lemon juice and cornstarch in a heavy bottomed saucepan. Add SPLENDA® No Calorie Sweetener and egg yolks. Then, stir in butter. Heat over medium heat, whisking constantly, until mixture begins to simmer and thicken; about 8-10 minutes. Strain into a bowl and stir in lemon peel. Cover and refrigerate overnight.

2) Preheat oven to 350 degrees.

3) Place ginger cookies and 1 Tbsp SPLENDA® No Calorie Sweetener into bowl of food processor. Pulse until cookies are crushed into crumbs. Stir in melted butter. Press cookie mixture into bottom of tart pan. Bake in oven for 8 minutes or until lightly browned. Remove from oven and cool.

4) For cranberry topping, whisk together water and 1 1/2 tsp cornstarch. Stir in honey and SPLENDA® No Calorie Sweetener. Bring to a boil. Stir in cranberries and simmer until cranberries just begin to pop; about 5 minutes. Remove from heat and cool completely. Topping with thicken as it cools.

5) Pour lemon curd on top of cooled crust. Top with cranberry topping. Garnish with grated lemon peel if desired.

All of the pieces of these tarts can be made in advance and just assembled the day you plan to serve them. I made mine into mini tarts using cute, holiday inspired pans but you could easily make this one larger tart too. I can’t wait to serve this cranberry lemon tarts at our Christmas dinner.

What are some SWEET SWAPS™ you are making this holiday season? Have you tried cooking or baking with SPLENDA® No Calorie Sweetener or Brown Sugar Blend? You can find recipes, tip, tricks and more at SweetSwaps.com.

Cranberry Lemon Tarts

2015-12-02 14:58:13

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Crust

1. 30 ginger thin cookies
2. 1 Tbsp SPLENDA® No Calorie Sweetener
3. 3 Tbsp butter, melted

Lemon Curd

1. 1/2 cup fresh lemon juice
2. 1/2 tsp cornstarch
3. 3/4 cup SPLENDA® No Calorie Sweetener
4. 6 large egg yolks
5. 1 stick butter, cut into pieces
6. 2 1/2 tsp grated lemon peel

Cranberry Topping

1. 1/3 cup water
2. 1 1/2 tsp cornstarch
3. 2/3 cup SPLENDA® No Calorie Sweetener
4. 3 Tbsp raw honey
5. 3 cups cranberries

Instructions

1. To create the lemon curd, whisk together lemon juice and cornstarch in a heavy bottomed saucepan. Add SPLENDA® No Calorie Sweetener and egg yolks. Then, stir in butter. Heat over medium heat, whisking constantly, until mixture begins to simmer and thicken; about 8-10 minutes. Strain into a bowl and stir in lemon peel. Cover and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Place ginger cookies and 1 Tbsp SPLENDA® No Calorie Sweetener into bowl of food processor. Pulse until cookies are crushed into crumbs. Stir in melted butter. Press cookie mixture into bottom of tart pan. Bake in oven for 8 minutes or until lightly browned. Remove from oven and cool.
4. For cranberry topping, whisk together water and 1 1/2 tsp cornstarch. Stir in honey and SPLENDA® No Calorie Sweetener. Bring to a boil. Stir in cranberries and simmer until cranberries just begin to pop; about 5 minutes. Remove from heat and cool completely. Topping with thicken as it cools.
5. Pour lemon curd on top of cooled crust. Top with cranberry topping. Garnish with grated lemon peel if desired.

Notes

1. You can make each piece ahead of time and store separately until ready to assemble and serve.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.