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Preserves
4 ripe plums (about 1 lb. total), peeled and thinly sliced
2 large eggs, or 1/2 cup egg substitute
1/3 cup sugar (I use Splenda)
1/4 cup fat free sour cream
3 tablespoons all purpose flour
Preheat the oven to 350F. Press the prepared pie crust into a 9" tart pan with a removeable bottom.
Press the crust agains the fluted edge and trim off any pastry that extends over top. Discard any extra dough and trimmings (about 1 oz.)
Bake the crust only 5 minutes, until it is set but not brown. Cool on a rack.
Arrange the plum slices in overlapping circles to cover the bottom of the tart shell.
In a small bowl, whisk together the eggs, sugar, fat free sour cream and flour until smooth. Pour the custard over the plums; it should fill the spaces between the plums. Bake at 350F for 18-20 minutes, until the custard is set and the edges are slightly browned.
Cool and cut into 8 equal slices.
Nutritional information per serving: cal 208, fat 9g, chol 58mg, sodium 166mg,
carb 31g, fiber 1g, sugar 13g, protein 3g
Exchanges per serving: 2 other carb, 1 fat
