Fresh Fruit Tart
Ingredients
- ==
- 3 cups cooked rice
- 1/4 cup Granulated sugar|Sugar
- 1 egg, beaten ==
- 1 8-ounce package light cream cheese, softened
- 1/4 cup plain nonfat yogurt
- 1/4 cup confectioners Granulated sugar|Sugar
- 1 teaspoon vanilla extract ==
- 1/3 cup low-Granulated sugar|Sugar apricot or peach spread
- 2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi|kiwi fruit, grapes|grape halves)
Crust:
* Combine rice, Granulated sugar|Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.
Filling:
* Beat cream cheese and yogurt in medium bowl until light and fluffy. Add powdered sugar|confectioner's sugar and vanilla; beat until well blended. Spread over crust
Topping:
* Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.
* Combine rice, Granulated sugar|Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.
Filling:
* Beat cream cheese and yogurt in medium bowl until light and fluffy. Add powdered sugar|confectioner's sugar and vanilla; beat until well blended. Spread over crust
Topping:
* Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.
This article uses material from the "Fresh Fruit Tart" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
