FILLING
1 qt Lowfat vanilla yogurt
1 ts Lemon zest; finely grated
2 c Strawberries; halved
2 Kiwi fruit; peeled and
-sliced
1 c Blueberries; fresh or frozen
-(do not thaw)
1/3 c Apricot preserves
-CRUST-
1/4 ts Light olive oil
8 Whole lowfat graham crackers
1/2 c Dried apricots
2 tb Apricot preserves
Strain the yogurt overnight. Keep refrigerated.
Crust: Oil a 9-inch pie plate (with a removable bottom). Whiz the graham
crackers and apricots in a food processor until there are no apricot
chunks. Add the preserves and process until it begins to clump. Press this
mixture into the prepared pan and press over the bottom and up the sides
with wet fingers. Set aside.
Filling: Combine the yogurt cheese and lemon zest. Spread the filling over
the bottom of the prepared crust. Lay the strawberry halves around the
outside edge, with the pointed ends touching the edge of the pan. Moving
toward the center, make another row of strawberries lightly overlaping the
first. Now make a row of all the kiwi slices. Fill the center with
blueberries and set blueberries along the edge where here is any white
showing.
Melt the apricot preserves in a small saucepan set over medium heat or in
the micro and strain into a bowl. Gently brush the fruit with the strained
preserves. This will hold the blueberries in place.
Serve the tart immediately or chill it for several hours. Best eaten the
same day it is made.
From Ellen C. ellen@elekta.com Per serving: 211 Calories; 2g Fat (9%
calories from fat); 7g Protein; 44g Carbohydrate; 6mg Cholesterol; 109mg
Sodium Food Exchanges: 1 Fruit; 1/2 Fat; 2 Other Carbohydrates
Yields
8 servings