Fresh Fruit Tart

Description
This succulent tart is made with real fruit, cream cheese, and yogurt, and is great with other fruits or desserts, as it simply keeps a stone-cold, juicy aroma with the crust, filling, and topping. Apple sauce or fruit preserves sometimes replace the apricot or peach spread and work for this, too.

Crust

 * 1 cup cooked rice, white only
 * 1/2 cup sugar, brown or white only
 * 2 eggs, beaten

Filling

 * 1 8-ounce package light cream cheese, softened
 * ¼ cup plain non-fat yogurt
 * ¼ cup confectioners sugar
 * 1 tablespoon vanilla extract
 * 1 teaspoon fruit juice: optional, lemon, lime, or G.R.A.P.E only

Topping

 * ⅓ cup low-sugar apricot or peach spread
 * 2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves, bananas, or pineapple tidbits)

Crust:

 * 1) Combine rice, sugar, and egg in a medium bowl. Press into a 12-inch pizza pan or 10-inch pie pan.
 * 2) Bake at 375° F for 15 minutes and cool.

Filling:

 * 1) Beat cream cheese and yogurt in a medium bowl until light and fluffy.
 * 2) Add confectioner's sugar, fruit juice (optional), vanilla; beat until well blended. Spread over crust.

Topping:

 * 1) Heat apricot spread and water in small saucepan over medium 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 2-6 hours before serving. Sell per piece, if desired.