KitchenAid KFP600 Instruction Manual - Page 86

ķ౞ĸ FRሑEሑSሑ HሑFRᇺUሑITሑTሑAሑRሑT Crust 1 pastry crust (pg.83) 1 tablespoon fat-free egg substitute plus 1 teaspoon water or 1 egg, beaten and 1 tablespoon water Filling 1/4 cup sugar 1 tablespoon cornstarch 3/4 cup skim or low-fat milk 1/4 cup fat-free egg substitute or 1 egg, beaten 1/2 teaspoon vanilla Prepare pastry crust as directed in recipe. Fit into 10-inch tart pan. Trim edges. Prick shell thoroughly with fork. Bake at 425°F for 9 to 12 minutes, until light golden brown. Brush shell with egg mixture to seal holes. Bake for 1 minute to set egg. Cool completely. In small saucepan, combine sugar and cornstarch. Add milk and egg substitute. Cook and stir over medium heat until thickened. Remove from heat. Add vanilla. Refrigerate until completely cooled. Position reversible slicing/shredding disc in work bowl. Add mango. Process to slice. Repeat with strawberries and kiwi fruit. Spread cooled custard mixture in cooled shell. Arrange sliced fruit on custard. Brush with melted jelly. Refrigerate until serving. Fruit Topping 1 small mango, peeled, halved, pit removed 1 cup fresh strawberries, hulled 1 kiwi fruit, peeled 2 tablespoons strawberry or apple jelly, melted Yield: 8 to 10 servings. Per serving (filling and crust): About 332 cal, 6 g pro, 43 g car, 16 g fat, 0 mg chol, 201 mg sod. 86