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This succulent tart is made with real fruit, cream cheese, and yogurt. Apple sauce or fruit preserves may be used in place of the apricot or peach spread.
Ingredients
Crust
- 3 cups (400 g) cooked rice, equivalent to about 1 cup (125 g) uncooked rice
- ¼ cup (50 g) sugar
- 1 egg, beaten
Filling
- 8-ounce (230 g) package light cream cheese, softened
- ¼ cup (60 g) plain non-fat yogurt
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Topping
- ⅓ cup (90 g) low-sugar apricot or peach spread
- 2 to 3 cups (300-450 g) fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves)
Steps
Making Crust
- Combine rice, sugar, and egg in a medium bowl. Press into a 12-inch (30 cm) pizza pan or 10-inch (25 cm) pie pan.
- Bake at 350° F (180° C) for 10 minutes and cool.
Making Filling
- Beat cream cheese and yogurt in a medium bowl until light and fluffy.
- Add powdered sugar and vanilla; beat until well blended. Spread over crust.
Making Topping
- Heat apricot spread and water in small saucepan over medium heat. Strain and cool.
- Brush half of the glaze over filling. Arrange fruit attractively over crust, starting at outer edge.
- Brush remaining glaze evenly over fruit. Cover and chill 2-6 hours before serving.
