Fruit Tart With Brown Rice Crust |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
Light or non-fat cream cheese and sour cream can be used to lighten up this recipe. Cooking time includes cooling and setting time. Ingredients:
3 cups cooked long-grain brown rice, not instant |
1/4 cup sugar |
2 egg whites, beaten |
1 teaspoon ground cinnamon |
16 ounces cream cheese |
1/2 cup powdered sugar |
1/2 cup sour cream |
2 teaspoons vanilla extract |
assorted sliced fresh fruit |
1/2 cup apple jelly |
Directions:
1. To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon and then press into an 8-inch springform pan; bake at 350°F for 10 minutes; cool to room temperature.
2. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy; add 1/2 cup powdered sugar and vanilla; blend; spread over cooled rice crust; refrigerate until cream mixture has set.
3. Remove spring mold pan sides before decorating.
4. TOPPING: Arrange sliced fresh fruit in a decorative pattern on top of cooled mixture; use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit.
5. Heat apple jelly until dissolved; brush jelly on top of the fruit.
|
|