Jenny’s Homemade Lower Carb Berries Cake

1/2		DuFour plant based pastry dough
8  ounces		Cool whip Extra Creamy
8  ounces		Green Valley Lactose Free Cream Cheese
4  tablespoons		sugar
1  teaspoon		vanilla extract
1  dash		nutmeg
1  cup		blueberries
2  tablespoons		blueberry pomegranate jam

Tip: Click on the ingredient links to learn the nutritional information for all the Jenny’s Homemade Lower Carb Berries Cake ingredients. The serving size for any ingredient in Jenny’s Homemade Lower Carb Berries Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Let cream cheese come to room temperature
Preheat oven to 400
Spray tart pan with Pam for Baking
Roll out 1/2 package (1 piece) of thawed pastry to fit tart pan
Place pastry in pan, trim edges
Dock base and sides with fork
Place parchment inside pastry crust, add pie weights and bake 15 minutes
Remove parchment and pie weights bake another 5-10 minutes till base of pastry is browned and fully cooked then cool completely
When crust is completely cooled, make filling
Combine all remaining ingredients except fruit and jam and add to crust, smoothing top with offset spatula
Arrange blueberries (or any fruit) on top
Mix jam with dash of water and combine yo make glaze
Dab glaze on fruit with pastry brush
Refrigerate until filling is firm.
Serve plain or with toppings as desired, such as Reddi-Wip Zero Sugar