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White Chocolate Holiday Tart

Creamy Nut Pastry shell (recipe follows)

 

1 (8-ounce) package lowfat cream cheese, softened

1/4 cup finely chopped white chocolate, melted

3 cups red and green California seedless grapes

1/4 cup apricot preserves

2 tablespoons brandy

White chocolate shavings or curls

1. Whip cream cheese with electric mixer until light and fluffy.
2. Add white chocolate and mix until blended.
3. Spread cream cheese-chocolate mixture in bottom of baked tart shell.
4. Arrange grapes on cream cheese mixture.
5. Heat preserves until melted; strain. Add brandy and mix well.
6. Glaze grapes with apricot-brandy mixture.
7. Decorate top with white chocolate shavings or curls.
8. Refrigerate until ready to serve.

Makes 12 servings.

Creamy Nut Pastry: Cream 1/2 cup butter, 2 tablespoons sugar, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Blend in 1 cup flour and 2 tablespoons finely chopped almonds until mixture resembles cornmeal. Pat into bottom and sides of 9-inch tart pan. Bake at 400° F 10 to 15 minutes or until lightly browned.

Nutritional Information Per Serving: 247 Cal., 3.8 g pro., 14 g fat (49% Cal. from fat), 27.5 g carb., 29 mg chol., 1 g fiber and 209 mg sodium.

Recipe provided courtesy of California Table Grape Commission.