Fabulous Fruit Tart Recipe
Diabetic Friendly Recipe
A fabulous fruit tart with sweet succulant fruits of peaches or nectarines, strawberries, kiwifruit, raspberries, apricot pourable fruit baked up in a single 9 inch pie crust placed in a tart pan. Pretty and healthy!
1 Pastry for single crust 9-inch pie
1 package (8 ounces) regular or reduced calorie cream cheese, softened
1/3 cup no-sugar-added raspberry fruit spread
1/2 cup sliced peaches or nectarines*
1/3 cup sliced strawberries *
1/2 cup kiwifruit slices *
1/3 cup raspberries*
3 tablespoons no-sugar-added apricot pourable fruit**
2 teaspoons raspberry flavored liqueur (optional)
- *Sliced bananas, plums or blueberries may be substituted.
- **2-tablespoons no-sugar-added apricot fruit spread combined with one-tablespoon warm water may be substituted.
Preheat oven to 350-degrees.
Roll out pastry to 12-inch circle; place in 10-inch tart pan with removable bottom or 10-inch quiche dish. Prick bottom and sides of pastry with fork. Bake 18 to 20 minutes or until golden brown. Cool completely on wire rack.
Combine cream cheese and fruit spread; mix well. Spread onto bottom of cooled pastry. Chill at least one hour.
Just before serving, arrange fruit over cream cheese layer. Combine pourable fruit and liqueur, if desired; brush evenly over fruit.
Recipe makes 8 servings
Calories: 274; Fat: 17g; Carbohydrates: 26mg; Protein: 3g
Exchanges: 3/4 Bread/Starch; 3-1/2 Fat, 1 Fruit