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Summer Fruit Tart

  • 10servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, D, E, P
MineralsZinc, Copper, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. Pie pastry for single crust pie

  12. 1 (8-ounce) package reduced fat cream cheese, softened

  13. 1/2 cup Equal Spoonful*

  14. 1/3 cup vanilla flavored nonfat yogurt

  15. 1/2 teaspon vanilla extract

  16. 1/4 teaspoon almond extract

  17. 3 cups assorted sliced or whole fresh fruit (sliced strawberries, peeled sliced kiwi, whole blueberries, etc.)

  18. 1/2 cup apricot spreadable fruit

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Refrigerate tart at least 1 hour before serving. Refrigerate any leftovers.

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