Yield: 10 servings
|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|
|1½ tablespoon||Grated lemon rind|
|1½ tablespoon||Lemon juice|
|2 cups||Frozen raspberries, thawed and drained|
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