Fresh Fruit Tart Recipe
Ingredients
| 1 1/2 cups nonfat vanilla yogurt | ||
| 1 1/2 cups nonfat cottage cheese | ||
| Honey | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| 4 sheets phyllo dough | ||
| Plums | 1 1/2 Cup (16 tbs), sliced | |
| Raspberries | 1/2 Cup (16 tbs) | |
| Blackberries | 1/2 Cup (16 tbs) | |
| 2 tablespoons all-fruit apricot preserves | ||
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.
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.
Chef
