Dessert: Fruit Tart
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Published in ArcaMax Chef
1 9-inch prepared pastry shell
8 oz. cream cheese, softened
2 Tbsp. Grand Marnier
1/4 cup sugar
4 cups mixed fruit (sliced peaches, strawberries, kiwi etc.)
1/3 cup strawberry jelly
Place pastry crust in a lightly greased 9-inch tart pan and bake for 10 minutes at 450 degrees or until golden brown. Combine cream cheese, Grand Marnier and sugar and mix well. Spread cream cheese over cooled tart shell. Arrange fruit over cream cheese. Place strawberry jelly in a saucepan and melt. Pour over fruit and refrigerate for about 3 hours before serving.
The Skinny: Use low fat cream cheese.
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