Fresh Fruit Tart

Crust

 * 3 cups cooked rice
 * ¼ cup sugar
 * 1 egg, beaten

Filling

 * 1 8-ounce package light cream cheese, softened
 * ¼ cup plain non-fat yogurt
 * ¼ cup confectioners sugar
 * 1 teaspoon vanilla extract

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 350° F for 10 minutes and cool.

Filling:

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

Topping:

 * 1) Heat apricot spread and water in small saucepan over low 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 1 to 2 hours before serving.