Fresh Fruit Tart

Cooking Instructions:

    Crust

    • 3 cups cooked Lundberg California White Arboria 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.