Summer Fruit Tart
A colorful dessert that utilizes whatever fresh fruit you have on hand.
Pie pastry for single crust pie
1 (8-ounce) package reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1/3 cup vanilla flavored nonfat yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups assorted sliced or whole fresh fruit (sliced strawberries, peeled sliced kiwi, whole blueberries, etc.)
1/2 cup apricot spreadable fruit
- Roll pastry on lightly floured surface into an 11-inch circle. Place into 10-inch tart pan with removable bottom. Press pastry up side; trim excess. Pierce overall with tines of a fork. Bake in preheated 375°F (190°C) oven 12 to 15 minutes or until golden. Cool completely on wire rack.
- Meanwhile, combine cream cheese, Equal®, yogurt and extracts until well mixed. Spread evenly over bottom of cooled crust. Refrigerate 2 to 3 hours or until firm.
- Arrange fruit over cream cheese mixture. Place spreadable fruit in microwave safe container. Microwave on HIGH 30 to 45 seconds or until melted. Carefully drizzle over fruit.
- Refrigerate tart at least 1 hour before serving. Refrigerate any leftovers.
Makes 10 servings.
*May substitute 12 packets Equal sweetener.
Nutritional Information Per Serving (1/10 of recipe): calories 174, protein 4 g, carbohydrate 20 g, fat 10 g, cholesterol 17 mg, sodium 156 mg.
Food Exchanges: 1/2 starch, 1 fruit, 2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.