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Fruit Tart

16 servings 

Ingredients for crust

1 cup margarine (or comparable substitute)
3 ounces fat-free cream cheese
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon almond extract
2 egg whites
2 tablespoons orange juice, freshly squeezed
1 tablespoon + 1 teaspoon orange zest
2 1/4 cups all-purpose flour

Ingredients for sauce/frosting

1 cup yogurt cheese* (see note)
1/4 cup powdered sugar
2 tablespoons regular margarine
2 teaspoons orange zest
1 teaspoon orange juice

Ingredients for filling

2 kiwis, peeled, sliced, each slice quartered
1 can mandarin oranges, drained and patted dry
1 cup sliced strawberries
1 banana, sliced and tossed with orange juice, then drained

Directions

*Note: The night before making tart, make yogurt cheese. Drain the yogurt through a yogurt strainer or a sieve lined with cheesecloth, paper towels or coffee filter set over a bowl to collect the liquid (whey). Discard the whey.

  1. Cream margarine and cream cheese by hand or with a mixer. Add sugar, salt and almond extract; cream. Add egg whites, orange juice, orange zest and flour; beat until smooth. Chill 30 to 60 minutes.
  2. After chilling, spray a 10" x 15" cookie sheet with vegetable oil spray. Or, put into a sprayed 12" tart pan with a removable bottom. Press cookie dough evenly over sheet.
  3. Bake in oven preheated to 350° for 12 to 15 minutes, just until edges are golden brown. When crust has cooled, spread with sauce/frosting mixture and spread each type of fruit evenly over sauce/crust.

Nutrition

Per serving
Total calories 241
Fat 10 g
Cholesterol 1 mg
Protein 4 g
Carbohydrate 35 g
Sodium 253 mg
Fiber 1 g 

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