Strawberry Shortcake Tart

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This tart, packed with vitamin C, calcium and B vitamins, is easy to make, and the kids will love it!

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 8


1 pound strawberries, stemmed, washed, and sliced (approximately 3 cups)
3/4 cup blueberries, washed
3/4 cup raspberries, washed
1 homemade tart crust or commercial graham cracker crust
1 4.6-ounce package of Jell-O Cook & Serve Vanilla pudding
3 cups Heritage Foods Little Einsteins low-fat milk with omega-3 DHA
1/3 cup orange juice
4 tablespoons strawberry jam
1 tablespoon cornstarch
16 tablespoons fat-free dessert topping


Layer 1 cup of strawberries in bottom of crust. Set aside.
Cook pudding according to directions for filling.
Pour slightly cooled pudding into pan. Refrigerate.
In medium saucepan over medium heat, place orange juice, jam, and cornstarch. Stirring constantly, bring to a boil until sauce thickens and clears. Remove from heat. Stir in remaining strawberries, blueberries and raspberries. Refrigerate.
When ready to serve, top with fruit sauce, section, and serve. Top each slice with 2 tablespoons of dessert topping.


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