Lemon Cream Cheese Fruit Tart

A fresh and creamy dessert with just the right balance of sweet and citrusy.

Makes about 12 servings

Ingredients:

Cookie Crust:

1-1/4 cups all-purpose flour

1/2 cup light tub butter

3 Tablespoons brown sugar

1 whole egg, or 2 egg whites

(You can use an 18 ounce pkg of prepared sugar cookie dough instead)

Filling:

1-8 ounce package of reduced fat cream cheese

1/2 cup lemon curd

2 cups of berries and sliced fruit (peaches, kiwis, strawberries, blueberries, raspberries)

Directions:

1. Heat oven to 400 degrees F. In a small bowl mix all cookie crust ingredients until dough forms.

2. Press dough firmly against bottom and half way up sides of an ungreased 9" pie pan using floured fingers (or for individual tarts, press dough into bottom and sides of muffin pan cups).

3. Bake 10 minutes, or until light golden brown. Cool completely.

4. In a small bowl combine cream cheese and lemon curd. Beat with electric mixer until light and fluffy, about 1-2 minutes. Spread mixture into bottom of cooked cookie crust. Refrigerate at least 1 hour until lemon mixture is firm.

5. Arrange sliced fruit and berries on lemon mixture right before serving.

Nutrition Information (per slice): 191 calories, 8g fat, 24g carb, 3g protein