- Serving: For 8 People
Nutrition facts (per portion)
- Calories: 257
- Carbohydrate Content: 41 g
- Cholesterol Content: 48 mg
- Fat Content: 8 g
- Fiber Content: 1 g
- Protein Content: 6 g
- Sodium Content: 432 mg
Ingredients
- 3 cups cooked rice
- 1/4 cup sugar
- 1 egg, beaten
- 1 (8-ounce) package light cream cheese, softened
- 1/4 cup plain nonfat yogurt
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/3 cup low-sugar apricot or peach spread
- 2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves)
Instructions
- Combine rice, sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.
- Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioners’ sugar and vanilla; beat until well blended. Spread over crust.
- Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.
