INGREDIENTS

INSTRUCTIONS

1. In a food processor or blender, process cereal to fine crumbs. Add 1-1/2
tablespoons of the juice concentrate and pulse to mix well. Lightly spray
fingers with cooking spray and press crumbs in an even layer on the sides
and bottom of a 9-inch pie pan. Set aside. 2. In a small bowl, stir gelatin
into water. Set aside. Chop 8 of the smallest strawberries and set aside,
along with 3 whole berries for garnish. 3. In a medium saucepan, combine
remaining strawberries, rhubarb, remaining juice concentrate, and sugar.
Cover and cook over medium-high heat for 6 minutes, until fruit is soft.
Stir in softened gelatin. Cook and stir until gelatin is dissolved, about 2
minutes. 4. With a slotted spoon, transfer cooked fruit to the food
processor or blender. Puree until smooth, 15 to 30 seconds. Add juice from
the saucepan and pulse to mix. Remove 1/3 cup of the mixture and set aside.
5. To remaining fruit puree in processor, add cream cheese, ricotta, and
vanilla.! Process until smooth, about 30 seconds. Add chopped strawberries
and process just to mix, 1 or 2 seconds. Poor into prepared crust,
smoothing top with a spatula. 6. Drizzle reserved strawberry puree over
tart in a spiral pattern. Using a small knife, drag the tip outward from
the center of the tart 7 or 8 times, to make a spoke design. Refrigerate
until firm, at least 3 hours, or overnight. Halve reserved strawberries to
garnish each serving.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.

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