Fresh Fruit Tart

Crust

 * 3 cups cooked rice
 * 1/4 cup Sugar
 * 1 egg, beaten

Filling

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

Topping

 * 1/3 cup low-Sugar apricot or peach spread
 * 2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, 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.