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Fresh Fruit Tart

Fresh Fruit Tart
Fresh Fruit Tart
  • Serving: For 8 People
Print Nutrition facts (per portion)

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
Allergens

Allergens

Dairy, Egg

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

  1. 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.
  2. Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioners’ sugar and vanilla; beat until well blended. Spread over crust.
  3. 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.
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