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Peach-Pear Tart

1 (16-ounce) can pear halves in syrup
1 (16-ounce) can sliced peaches in syrup
1 (.25-ounce) envelope unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 teaspoon grated lemon peel
1 cup vanilla yogurt
1 teaspoon vanilla extract

1 (9-inch) baked pie shell

1. Drain pear halves and sliced peaches, reserving the liquid.
2. Sprinkle gelatin over reserved liquid, stirring until translucent. Cook over low heat in small saucepan until completely dissolved.
3. In medium bowl, beat together softened cream cheese, grated lemon peel, vanilla yogurt, and vanilla extract until smooth. Blend in gelatin mixture.
4. Pour the filling into the 9-inch prebaked and cooled pie shell. Chill until firm.
5. Just before serving, arrange well-drained fruit over top of chilled tart.

Makes 6 servings.