Print
ShareThis
Popcorn Truffles
Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Fresh Fruit Tart
Chill Time: up to 1 hour
Bake Time: 20 minutes
Prep Time: 40 minutes
Yield: Makes 8 servings
Ingredients:
1-1/3
cups all-purpose flour
1/4
teaspoon salt
1/3
cup margarine, cut into pieces
3
to 4 tablespoons ice water
8
ounces fat-free or reduced-fat cream cheese, softened
2
tablespoons powdered sugar
1
teaspoon vanilla
1
can (11 ounces) mandarin oranges, well drained
3
kiwifruit, peeled, sliced
1
large firm ripe banana, peeled, sliced
1/3
cup no-sugar-added peach or apricot fruit spread
Preparation:
1.
Preheat oven to 350°F. For crust, combine flour, salt and margarine in food processor; process with on/off pulsing action until margarine is size of small peas. Add ice water; process just until mixture forms a ball.
2.
Pat mixture evenly onto bottom and up sides of 10-inch tart pan with removable bottom. Prick dough all over with tines of a fork. Bake 18 to 20 minutes or until set in center; cool completely.
3.
For filling, combine cream cheese, sugar and vanilla; mix well. Spread evenly over bottom of crust. Arrange fruit on cream cheese mixture. Place fruit spread in small saucepan and melt over low heat; strain out large pieces of fruit. Brush melted fruit spread over fruit. Serve immediately or cover and refrigerate up to 1 hour before serving.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 34 g |
| Cholesterol | 2 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 30 % |
| Calories | 236 |
| Protein | 7 g |
| Sodium | 331 mg |
Dietary Exchange:
| Fat | 2 |
| Fruit | 2-1/2 |
This recipe appears in:
Pies & Tarts
