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Name: Fruit Tart with Brown Rice Crust
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Light sour cream; 3 c Cooked long-grain brown rice; Sliced fresh fruit; 2 ts Vanilla; 2 Egg whites -- beaten; 1/4 c Sugar; Not instant; 1 ts Cinnamon; 1/2 c Apple jelly; 16 oz Light cream cheese; 1/2 c Powdered sugar

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INGREDIENTS

1/2 c Light sour cream
3 c Cooked long-grain brown rice
Sliced fresh fruit
2 ts Vanilla
2 Egg whites -- beaten
1/4 c Sugar
Not instant
1 ts Cinnamon
1/2 c Apple jelly
16 oz Light cream cheese
1/2 c Powdered sugar

Servings

INSTRUCTIONS

To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon. Press into an 8-inch springform pan. Bake at 350 degrees for 10 minutes. Cool to room temperature. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy. Add 1/2 cup powdered sugar and vanilla. Blend. Spread over cooled rice crust. Refrigerate until cream mixture has set. Remove spring mold pan sides before decorating. TOPPING: In a decorative pattern, perhaps in circular design, arrange sliced fresh fruit on top of cooled mixture. Use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit. Heat apple jelly until dissolved. Brush on top of fruit. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Fruit Tart with Brown Rice Crust

1/2 c Light sour cream
3 c Cooked long-grain brown rice
 Sliced fresh fruit
2 ts Vanilla
2 Egg whites -- beaten
1/4 c Sugar
 Not instant
1 ts Cinnamon
1/2 c Apple jelly
16 oz Light cream cheese
1/2 c Powdered sugar

To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and  cinnamon. Press into an 8-inch springform pan. Bake at 350 degrees for 10  minutes. Cool to room temperature. FILLING: Combine cream cheese and sour  cream in a medium bowl; beat until light and fluffy. Add 1/2 cup powdered  sugar and vanilla. Blend. Spread over cooled rice crust. Refrigerate until  cream mixture has set. Remove spring mold pan sides before decorating.  TOPPING: In a decorative pattern, perhaps in circular design, arrange  sliced fresh fruit on top of cooled mixture. Use kiwis, strawberries,  blueberries, sliced bananas dipped in lemon juice, fresh peaches, and  raspberries, or your choice of fruit. Heat apple jelly until dissolved.  Brush on top of fruit.    Recipe By     : Jo Anne Merrill    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 8 Servings

Calories: 356
Calories from Fat: 103 (29%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.7g
Cholesterol 35.5mg		11 %
Sodium 285.1mg		10 %
Potassium 221.3mg		6 %
Total Carbohydrate 55.8g		16 %
	Dietary Fiber 2g	8 %
	Sugars, other 53.8g
Protein 7.7g		11 %
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: 356

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