Strawberry Almond Cream Tart

adapted from a "Cooking Light" recipe.

Strawberry Almond Cream Tart: serves 10 ( 4 points)
Crust:
9 sheets reduced fat graham cracker crumbs
2 T. sugar
2 T. light stick butter, melted
4 tsp. water

Filling:
5 oz. reduced fat cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract

Topping:
6 c. fresh strawberries, hulled and divided
2/3 c. sugar
1 T. cornstarch
1 T. fresh lemon juice
2 T. sliced almonds, toasted

Preheat oven to 350.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 T. sugar, butter and 4 tsp. water; pulse until just moist.
Press in a tart pan or pie dish coated with cooking spray. Bake 10 minutes. Cool completely.

To prepare filling, combine cream cheese, 1/4c. sugar and extracts in a medium bowl. Beat until smooth. Spread evenly over bottom of tart shell.

To prepare topping, place 2 c. strawberries in food processor and process until smooth. COmbine strawberry puree, 2/3 c. sugar and cornstarch in a small saucepan over medium heatl Stir with a whisk. Bring to a boil stirring constantly. Reduce heat and cook on low for 1 minute. Cool to room temperature, stirring occasionally.

Combine remaining 4 c. strawberries with lemon juice. Place bottoms up on top of cream cheese filling. Spoon HALF of glaze evenly over berries. ( reserve remaining glaze for another use) Sprinkle nuts around the edge. Cover and chill at least 3 hours.