creamy lemon poppyseed tart

TART TOPPING Heat oven to 350 F. Greased 12 inch pizza pan with sides of 13x9" pan. In large bowl, combine all tart ingredinets. Stir 50-75 strokes until mix is moistened. Pour batter evenly into greased pan. Bake at 350 F. for 22-27 minutes or until tart is golden brown and edges start to pull away from sides of pan. Cool 30 minutes. Spoon and spread cream cheese to within 1 inch of edge. Spread lemon curd over cream cheese. Arrange raspberries over lemon curd. Store in refrigerator. * One cup lemon pie filling can be substituted for lemon curd. Makes 12 servings. Per serving: 300 calories, 12 grams fat, 18% CFF, 30 mg. cholesterol, 210 mg. sodium, 44 grams carbohydrate, 4 grams protein Dietary Exchanges: 1 starch, 2 fruit, 2 fat MC formatting by bobbi744@... Recipe by: 38th Pillsbury Bake-Off, '98, Connie Stone, Phoenix, AZ Posted to MC-Recipe Digest by Roberta Banghart on Mar 25, 1998