This beautiful Very Berry Cream Tart with Fresh Raspberry Sauce is so delicious, and is made with Steviva Blend, a natural sugar substitute.
I have been chosen as one of the bloggers in the Steviva-
Sweeten It-Up recipe challenge.
We were sent 4 products to create recipes in a Beverage, Entrée, and Baking category. This Very Berry Cream Tart is my entry in the baking category.
The Steviva Blend is a blend of erythritol and pure stevia, in a granular form, similar to table sugar.
It is twice as sweet as sugar, so you use only need to use half as much. It can be used in tea, coffee, or baking delicious desserts, and has zero calories and carbs.
When I tasted it, I was happy that it did not leave any after taste.
I decided to create a dessert tart for my entry. Tarts are so simple, a healthier dessert, and I was able to use the Steviva Blend in 3 parts of the tart.
For the crust, I used my basic sugar cookie recipe that I have been making for 40 years, I used the Steviva Blend in place of the sugar, using only half as much.
While the tart was baking, I prepared the pudding and placed in the refrigerator.
The Steviva Blend dissolved perfectly in my sauce. I
prepared the raspberry sauce while crust was cooling.
After crust is cooled, remove sides of tart pan, and
place tart on a serving dish.
Combine mascarpone cheese and Steviva Blend. Spread in the bottom of tart pan.
In the past, I have used confectioner sugar in my mascarpone layered desserts, so again, this was saving on calories.
Spread pudding over the mascarpone layer.
Top with any variety of fresh fruits that you have.
Drizzle fresh raspberry sauce over the berries, or
drizzle the sauce on each individual piece you cut.
My husband does not like sweet desserts, but he ate a
piece of this and loved it. It was not over-sweet at all.
I shared this with some friends and it was a big hit. They
agreed that it was such a treat with the delicious taste and
knowing that it was a zero calorie dessert.
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