Try this Lemon Cream Fruit Tart recipe, or contribute your own.
Suggest a better descriptionStrain 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.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 8 | ||
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Calories: 153 | ||
Calories from Fat: 18 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.4mg | 3 % | |
Potassium 263.1mg | 7 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 31.3g | ||
Protein 2.1g | 3 % | |
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. |
Calories per serving: 153
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