| Ingredients: | |
| Vary the fruits by using whatever is on hand or in season in your area. Pastry dough for 10-inch/25-cm pie 1 package (8 oz/227 g) reduced-calorie cream cheese 1/4 to 1/3 cup/60 to 80 mL sugar, to taste 1-1/2 tsp/7.5 mL Watkins Baking Vanilla 2 peaches or nectarines, thinly sliced 2 kiwifruit, peeled, sliced and halved 1 cup/250 mL fresh blueberries 2 tbsp/30 mL honey 1/2 tsp/2.5 mL Watkins Orange Extract 1/2 to 1 tsp/2.5 to 5 mL water |
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| Instructions: | |
| Preheat oven to 450 F/235 C.Prepare dough and press onto bottom and up sides of a 10-inch/25-cm tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely.In small bowl, combine cream cheese, sugar and Vanilla; mix well.
Spread evenly in cooked tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, Orange Extract and enough water to make a glaze. Brush glaze over fruit. Store in refrigerator. Remove sides of pan before serving. Makes 10 servings.
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| Additional Comments: | |
| Nutritional Information Per Serving: Calories 190 Protein 4 g Carbohydrates 20 g Sodium 90 mg Fat 11 g Saturated Fat 2 g Cholesterol 24 mg Dietary Fiber 1 g |
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