INGREDIENTS

INSTRUCTIONS

Strain the yogurt overnight. Keep refrigerated.  Crust: Oil a 9-inch
pie plate (with a removable bottom). Whiz the  graham crackers and
apricots in a food processor until there are no  apricot chunks. Add
the preserves and process until it begins to  clump. Press this mixture
into the prepared pan and press over the  bottom and up the sides with
wet fingers. Set aside.  Filling: Combine the yogurt cheese and lemon
zest. Spread the filling  over the bottom of the prepared crust. Lay
the strawberry halves  around the outside edge, with the pointed ends
touching the edge of  the pan. Moving toward the center, make another
row of strawberries  lightly overlaping the first. Now make a row of
all the kiwi slices.  Fill the center with blueberries and set
blueberries along the edge  where here is any white showing.  Melt the
apricot preserves in a small saucepan set over medium heat  or in the
micro and strain into a bowl. Gently brush the fruit with  the strained
preserves. This will hold the blueberries in place.  Serve the tart
immediately or chill it for several hours. Best eaten  the same day it
is made.  From Ellen C. <ellen@elekta.com> Per serving: 211 Calories;
2g Fat (9%  calories from fat); 7g Protein; 44g Carbohydrate; 6mg
Cholesterol;  109mg Sodium Food Exchanges: 1 Fruit; 1/2 Fat; 2 Other
Carbohydrates  Recipe by: Graham Kerr's Best  Posted to EAT-LF Digest
by "Ellen C." <ellen@brakes.elekta.com> on  Jun 28, 1999, converted by
MM_Buster v2.0l.

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