|Low calorie pastry||1|
|Neufchatel cheese||3 Ounce (1 package)|
|Lemon juice||1 Tablespoon|
|Canned reduced calorie fruits for salad||16 Ounce (1 can)|
|Ground nutmeg||1⁄4 Teaspoon|
|Grated lemon rind||1 Teaspoon|
1 Prepare low calorie pastry, following directions for tart shells. Place shells on a large cookie sheet.
2 Bake in hot oven (400°) 10 minutes, or until pastry is golden; cool in tart pans on wire rack 10 minutes; loosen pastry around edges with tip of knife; remove shells; cool completely on wire rack.
3 Blend Neufchatel cheese and lemon juice until smooth in a small bowl; spread over bottom of tart shells, dividing evenly.
4 Drain fruits for salad, reserving syrup. Cut pear and peach slices into thinner slices; arrange fruits, in a pretty pattern, over cheese layer in tarts, dividing evenly.
5 Blend 3/4 cup of the reserved fruit syrup into cornstarch until smooth in a small saucepan; stir in nutmeg and lemon rind. Cook, stirring constantly, until mixture thickens and bubbles 1 minute; spoon glaze over fruits in tarts to coat evenly. Chill tarts until serving time.