Peach and Blueberry Crostata

Peach and Blueberry Crostata

Crust:
1 cup all-purpose flour
½ cup wheat germ
¼ teaspoon salt
4 ounces fat-free cream cheese
2 tablespoons light butter
2 teaspoons lemon juice
4-5 tablespoons ice water
Topping:
3 tablespoons Special K cereal (I use Protein Plus variety)
½ tablespoon all-purpose flour
½ tablespoon wheat germ
¼ teaspoon ground cinnamon
¼ cup + 2 tablespoons Splenda, divided
1 ½ cups fresh peaches, peeled, pitted, and sliced
1 cup fresh or frozen blueberries (if frozen, thaw and dry)

Crust: In a large bowl, combine the crust flour, wheat germ, and salt. Cut in cream cheese and butter until the mixture resembles coarse crumbs. Mix the lemon juice and 2 tablespoons of the water in a separate bowl. Drizzle over the crumb mixture and mix until moist. Add remaining water 1 tablespoon at a time until the mixture can be pressed into a firm ball. Press the dough into a 6 inch circle and wrap in plastic wrap. Refrigerate at least 30 minutes.
Place a wide sheet of foil on a large baking sheet and coat with cooking spray. Fold the edges of the foil up about ½ inch to form a rim. Roll the dough to a 13 inch circle between 2 sheets of lightly floured waxed paper. Place crust on prepared baking sheet. Cover with plastic wrap and refrigerate if not using immediately.
Topping: Preheat oven to 400 degrees. In a blender (or food processor) combine cereal, flour, wheat germ, cinnamon, and ¼ cup Splenda. Process until cereal pieces are finely ground. Sprinkle cereal mixture over pastry, leaving a 2 inch border. Arrange the peaches over the mixture. Fold the pastry border over the fruit. Sprinkle the remaining 2 tablespoons of Splenda over the fruit and pastry edge.
Bake for 35 minutes, and then sprinkle blueberries over peaches. Bake another 10 minutes or until the crust is golden brown and the juices are bubbly.

Makes 8 servings – Per serving: 134 calories, 7 grams protein, 1.5 grams fat, 25 grams carbohydrate, 3.5 grams fiber, 6 grams sugar