1 prepared piecrust (such as Pillsbury)
two four ounces logs cinnamon-cranberry goat cheese
6 tablespoons plus 1 cup sugar
2 tablespoons milk
1 12 ounce bag cranberries
1 cup cranberry juice
one/two teaspoon lemon zest
one tablespoon lemon juice
Heat oven to 425 degrees. Fit piecrust into a 9- or 9-one/2-inch removable-bottom tart pan. Line with a double layer of nonstick foil, pressing against side of crust. Bake at 425 degrees for 18 minutes. Take away crust from oven, minimize heat to 375 degrees and get rid of foil.
While cheese layer bakes, make topping. Mix remaining 1 cup sugar, the cranberries, cranberry juice, lemon zest and lemon juice in a saucepan. Carry to a boil and cook for 10 minutes above medium heat, stirring sometimes. Remove from heat and pour above baked goat cheese layer. Cool right up until set.
- For a fairly garnish, reserve one/three cup raw cranberries. Spritz with nonstick cooking spray and roll in sugar.
Per Serving: cal. (kcal) 251, Excess fat, complete (g) 9, chol. (mg) thirty, sat. body fat (g) 5, carb. (g) 38, fiber (g) one, professional. (g) five, sodium (mg) 144, Percent Every day Values are based mostly on a 2,000 calorie diet program