Fresh Fruit Tart

Ingredients

Crust

• 3 cups cooked rice
• 1/4 cup sugar
• 1 egg, beaten

Filling

• 1 8-ounce package light cream cheese, softened
• 1/4 cup plain nonfat yogurt
• 1/4 cup confectioners Sugar
• 1 teaspoon vanilla extract

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)

Directions

Crust:

1. Combine rice, Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan.
2. Bake at 350 degrees for 10 minutes. Cool.

Filling:

1. Beat cream cheese and yogurt in medium bowl until light and fluffy.
2. Add confectioner's sugar and vanilla; beat until well blended. Spread over crust.

Topping:

1. Heat apricot spread and water in small saucepan over low heat. Strain and cool.
2. Brush half of the glaze over filling. Arrange fruit attractively over crust, starting at outer edge.
3. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.