Fruit Tart With Brown Rice Crust
Author/Submitted by: Jo Anne Merrill
cooked long-grain brown rice,
light cream cheese
light sour cream
sliced fresh fruit
To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and
cinnamon. Press into an 8-inch springform pan. Bake
at 350 degrees for 10 minutes. Cool to room temperature.
FILLING: Combine cream cheese and sour cream in a medium bowl; beat until
light and fluffy. Add 1/2 cup powdered sugar and vanil
la. Blend. Spread over cooled rice crust. Refrigerate until cream mixture has
set. Remove spring mold pan sides before decorating.
TOPPING: In a decorative pattern, perhaps in circular design, arrange
sliced fresh fruit on top of cooled mixture. Use kiwis, st
rawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches,
and raspberries, or your choice of fruit. Heat Apple je
lly until dissolved. Brush on top of fruit.
This is a beautiful salad. Arrange the fruit in a decorative way to make it
a very special dessert.
Beautiful dessert when a variety of fresh fruits are available. Try
using exotic fruits with this recipe.