Mixed Berry Cream Tart

Makes 8 servings
Ingredients:
2 cups sliced fresh strawberries
1/2 cup boiling water
1 package (0.3 oz) strawberry flavored sugar free gelatin
3 pouches (1.5 oz each) roasted almond crunchy granola bars (from 8.9 oz box)
1 package (8 oz) fat free cream cheese
1/4 cup sugar
1/4 tsp almond extract
1 cup fresh blueberries
1 cup fresh raspberries
far free whipped topping, if desired
Directions:
In small bowl, crush 1 cup of strawberries with pastry blender or fork. Reserve remaining cup of strawberries. In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissovled. Stir crushed strawberries into gelatin. Refrigerate for 20 minutes.
Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Srinkle crushed granola in bottom of 9 inch glass pie plate, pushing crumbs up side of plate to make crust. In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate 3 hours or until firm. Serve topped with whipped topping, if desired.
Nutrition facts per serving:
1/8 of pie
Cal: 150
Fat: 3 g
Cholesterol: 0 mg
Sodium: 240 mg
Carbs: 27 g
Fiber: 3 g
Protein: 7 g