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Café Dessert
© Copyright 2008, Cafedessert.com, All Rights Reserved
| FRESH FRUIT TART |
| | | | | | |
Yield: Makes 8 servings.
Crust:
3 cups cooked rice
1/4 cup sugar
1 egg, beaten
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.
Filling
1 8-ounce package light cream cheese, softened
1/4 cup plain nonfat yogurt
1/4 cup confectioners sugar
1 teaspoon vanilla extract
Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioner's
sugar and vanilla; beat until well blended. Spread over crust.
Topping:
1/3 cup low-sugar apricot or peach spread
2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit,
grape halves)
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.
Photo(s) and recipe(s) courtesy of USA Rice Federation, www.usarice.com
Crust:
3 cups cooked rice
1/4 cup sugar
1 egg, beaten
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.
Filling
1 8-ounce package light cream cheese, softened
1/4 cup plain nonfat yogurt
1/4 cup confectioners sugar
1 teaspoon vanilla extract
Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioner's
sugar and vanilla; beat until well blended. Spread over crust.
Topping:
1/3 cup low-sugar apricot or peach spread
2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit,
grape halves)
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.
Photo(s) and recipe(s) courtesy of USA Rice Federation, www.usarice.com
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