Fresh Fruit Tart, 7/30/13
3 cup cooked rice1/4 cup sugar1 egg, beaten1 package light cream cheese, softened1/4 plain non-fat yogurt1 tsp vanilla extract1/2 cup low sugar apricot or peach spread2/3 cup fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves)
Combine rice, sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.
Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioner's sugar and vanilla; beat until well blended. Spread over crust.
Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze over fruit. Cover and chill 1 to 2 hours before serving.