Ricotta Fruit Tart With Kiwi And Raspberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Fruits | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | All purpose flour |
| 1/3 | c | Brown sugar, packed |
| 3 | T | Unsalted butter |
| 1 | c | Flaked coconut |
| 1/2 | c | Chopped pecans, or macadamia |
| nuts | ||
| 2 | c | Lowfat ricotta cheese |
| 1/2 | c | Powdered sugar |
| 1 | t | Vanilla extract |
| 1 | t | Lime zest, grated |
| 10 | oz | Frozen raspberries, thawed |
| 1 | Kiwi fruit, peeled and | |
| sliced |
INSTRUCTIONS
Prep: 10 min, Cook: 15 min, plus refrigeration time. Preheat oven to 350øF. Combine flour and brown sugar in a food processor or bowl. Cut in butter until mixture resembles coarse crumbs. Add coconut and nuts and process until just combined. Press into 10 inch tart pan or pie plate. Bake 15 minutes. Remove from oven and set aside to cool. Combine cheese and next 3 ingredients in a food processor or blender and process until smooth. Spoon mixture into prepared crust. Refrigerate 1 hour. Before serving, place raspberries in a food processor or blender and pure. Arrange kiwi slices and arrange in a circle on top of tart. (Recipe can be prepared to this point and refrigerated until ready to serve.) Serve tart with sauce. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1727
Calories From Fat: 526
Total Fat: 61.1g
Cholesterol: 91.6mg
Sodium: 275.4mg
Potassium: 1182.6mg
Carbohydrates: 295.8g
Fiber: 30.9g
Sugar: 223.6g
Protein: 11.9g