A delicious, diabetic-friendly Tropical Snack Cake packed with tropical fruit flavor and tender moist goodness. Egg substitute cuts fat and calories.
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