Fruit tart with brown rice crust
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked long-grain brown rice |
| Not instant | ||
| ¼ | cup | Sugar |
| 2 | Egg whites -- beaten | |
| 1 | teaspoon | Cinnamon |
| 16 | ounces | Light cream cheese |
| ½ | cup | Powdered sugar |
| ½ | cup | Light sour cream |
| 2 | teaspoons | Vanilla |
| ½ | cup | Apple jelly |
| Sliced fresh fruit | ||
Directions
To prepare crust, combine cooked rice, ¼ cup sugar, beaten egg whites and cinnamon. Press into an 8-inch springform pan. Bake at 350 degrees for 10 minutes. Cool to room temperature. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy. Add ½ cup powdered sugar and vanilla. Blend. Spread over cooled rice crust. Refrigerate until cream mixture has set. Remove spring mold pan sides before decorating. TOPPING: In a decorative pattern, perhaps in circular design, arrange sliced fresh fruit on top of cooled mixture. Use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit. Heat apple jelly until dissolved. Brush on top of fruit.
Recipe By : Jo Anne Merrill