Fresh Fruit Tart

Crust:

 * 3 cups cooked has-ingredient::rice
 * 1/4 cup has-ingredient::Sugar
 * 1 has-ingredient::egg, beaten

Filling

 * 1 8-ounce package light has-ingredient::cream cheese, softened
 * 1/4 cup plain nonfat has-ingredient::yogurt
 * 1/4 cup confectioners has-ingredient::Sugar
 * 1 teaspoon has-ingredient::vanilla extract

Topping:

 * 1/3 cup low-Sugar apricot or peach spread
 * 2 to 3 cups fresh fruit (sliced has-ingredient::strawberries, has-ingredient::raspberries, has-ingredient::blueberries, sliced has-ingredient::kiwi fruit, has-ingredient::grape halves)

Directions
Crust:


 * Combine rice, Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.

Filling:


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

Topping:


 * Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.