Holiday fruit tarts

Yield: 10 servings

Measure Ingredient
3 cups Plain nonfat yogurt
PAM No Stick Cooking Spray
1¾ cup Regular oats, uncooked
¼ cup Firmly packed brown sugar
2 tablespoons All-purpose flour
½ cup Raspberry POLANER ALL FRUIT Spreadable Fruit
6 tablespoons Margarine, melted
12 ounces Lowfat cream cheese,softened
6 tablespoons Sugar
1½ tablespoon Grated lemon rind
1½ tablespoon Lemon juice
2 cups Frozen raspberries, thawed and drained

FRUIT SAUCE

Place yogurt in a coffee filter lined colander; set over a large bowl and cover with plastic wrap. Refrigerate and drain 12 hours.

Preheat oven to 350'F.; spray ten 4½" tartlet pans with PAM. In food processor bowl process oats, brown sugar, and flour until finely ground. Add margarine; process until combined. Place 3 tablespoons oat mixture in each tartlet pan; press evenly on bottom and ½" up sides. Place tartlet pans on a jelly roll sheet; bake for 15-17 minutes or until golden. Cool completely on wire racks.

In medium bowl, beat cream cheese until smooth. Stir in drained yogurt, sugar, lemon rind and juice. Spoon evenly into prepared crusts. Top with 2 tablespoons fruit sauce, cover, and chill at least 3 hours.

FRUIT SAUCE: In a medium saucepan stir All Fruit over low heat until smooth; stir in fruit.

Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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