1 refrigerated fill and bake pie crust, 7 to 7 1/2 ounces
4 ripe plums about 1 pound total, peeled and thinly sliced
2 large eggs or 1/2 cup egg substitute
1/3 cup sugar
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 inch diameter tart pan with a removable bottom. Press the crust against the fluted edge and trim off any pastry that extends over the top. Discard any extra dough and the trimmings. Bake the crust only 5 minutes, until it is set but 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 to 20 minutes, until the custard is set and the edges are slightly browned. Cool and cut into 8 equal slices. Serves 8.
Nutritional Information Per Serving; 1 slice:
Calories: 208, Fat: 9 g, Cholesterol: 58 mg, Sodium: 166 mg, Carbohydrate: 31 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat
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