Fresh Fruit Tart
|Non fat vanilla yogurt||1 1⁄2 Cup (24 tbs)|
|Non fat cottage cheese||1 1⁄2 Cup (24 tbs)|
|Phyllo dough sheets||4|
|Sliced plums||1 1⁄2 Cup (24 tbs)|
|Raspberries||1⁄2 Cup (8 tbs)|
|Blackberries||1⁄2 Cup (8 tbs)|
|All fruit apricot preserves||2 Tablespoon|
Spoon the yogurt into a yogurt cheese funnel or a sieve lined with cheesecloth.
Place over a bowl and set aside to drain for at least 20 minutes.
Meanwhile, in a food processor, puree the cottage cheese, honey and vanilla until smooth, about 3 minutes.
Transfer to a medium bowl.
To keep the dough from drying out as you work, unroll it onto a counter and cover with a barely damp towel.
Drape 1 sheet across a 9" or 10" pie plate.
Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit.
Coat the top with no-stick spray.
Repeat with the remaining sheets, spraying each.
Bake at 375° for 5 to 7 minutes, or until golden brown.
Let cool for at least 15 minutes.
Fold the drained yogurt into the cottage cheese mixture.
Carefully spread the mixture in the crust, smoothing the surface with a rubber spatula.
Arrange the plums, raspberries and blackberries over the surface.
Melt the preserves in a small saucepan.
Brush over the fruit to glaze it.