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Name: Fresh Fruit Tarts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 3-oz package Vanilla Pudding Mix; 2 c milk; 2 Egg whites; 2 3-oz package Cream Cheese; 1/4 c Granulated sugar; 8 Baked Tart Shells; 2 Egg Yolks Slightly Beaten

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INGREDIENTS

1 3-oz package Vanilla Pudding Mix
2 c milk
2 Egg whites
2 3-oz package Cream Cheese
1/4 c Granulated sugar
8 Baked Tart Shells
2 Egg Yolks ; Slightly Beaten

Servings

INSTRUCTIONS

You can add this as your dessert to your E=Experimental Thanksgiving Day Dinner menu. Few flavors compliment strong peppers and onions like a little creme cheese and fresh fruit. You can mix-and-match your fresh fruit to serve a greater sampling to your guests. This recipe is for fresh fruit but you can substitute golden sherry-soaked raisins, canned cherries or apples to suit your guests specific tastes. Combine beaten egg yolks and milk. Cook pudding mix according to package directions using the egg yolk-milk mixture as the liquid. Remove from heat. Cut cream cheese into small pieces and add to the hot pudding, beat until cheese is melted. Let mixture cool, approximately 10-minutes. Beat egg whites to soft peaks, gradually adding the sugar and continue to beat egg whites to stiff peaks. Gently fold egg whites into pudding mixture and spoon into tart shells. Chill to store. Just before serving spoon fresh sugared strawberries, blueberries or peach halves over the tarts. Serve immediately. Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook on Nov 22, 1997

NOTES

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Fresh Fruit Tarts

1 3-oz package Vanilla Pudding Mix
2 c milk
2 Egg whites
2 3-oz package Cream Cheese
1/4 c Granulated sugar
8 Baked Tart Shells
2 Egg Yolks Slightly Beaten

You can add this as your dessert to your E=Experimental Thanksgiving Day  Dinner menu. Few flavors compliment strong peppers and onions like a little  creme cheese and fresh fruit.    You can mix-and-match your fresh fruit to serve a greater sampling to your  guests. This recipe is for fresh fruit but you can substitute golden  sherry-soaked raisins, canned cherries or apples to suit your guests  specific tastes.    Combine beaten egg yolks and milk. Cook pudding mix according to package  directions using the egg yolk-milk mixture as the liquid. Remove from heat.  Cut cream cheese into small pieces and add to the hot pudding, beat until  cheese is melted. Let mixture cool, approximately 10-minutes.    Beat egg whites to soft peaks, gradually adding the sugar and continue to  beat egg whites to stiff peaks. Gently fold egg whites into pudding mixture  and spoon into tart shells. Chill to store. Just before serving spoon fresh  sugared strawberries, blueberries or peach halves over the tarts. Serve  immediately.    Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com    From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook  <thecook@recipe-a-day.com> on Nov 22, 1997

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 8

Calories: 1291
Calories from Fat: 712 (55%)

Amt Per Serving		% DV

	Total Fat 79.1g	106 %
	Saturated Fat 24.9g	125 %
	Monounsaturated Fat 38.2g
	Polyunsanturated Fat 9.4g
Cholesterol 444.2mg		137 %
Sodium 1022.4mg		35 %
Potassium 374mg		10 %
Total Carbohydrate 120.5g		35 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 115.9g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1291

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