You are here

Fresh Fruit Tart

Ingredients
  Non fat vanilla yogurt 1 1⁄2 Cup (24 tbs)
  Non fat cottage cheese 1 1⁄2 Cup (24 tbs)
  Honey 2 Tablespoon
  Vanilla 1 Teaspoon
  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
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Quick, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
7 Minutes
Ready In: 
32 Minutes
Servings: 
6

Rate It

Your rating: None
4.211765
Average: 4.2 (17 votes)