Fruit Tart

Serves 8 (1 pie)

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For the Crust:
1 cup Comet® Whole Grain Brown Rice
1/4 cup sugar
1 egg white, beaten
1 tsp ground cinnamon
For the Filling:
1 each (8 oz.) light cream cheese, softened
1/2 cup light sour cream
1/2 cup powdered confectioners sugar
2 tsps vanilla extract
For the Topping:
fresh fruit, sliced
1/2 cup apple jelly

Cooking Directions

CRUST Prepare rice according to package directions. Preheat oven to 350°. In a mixing bowl, combine cooked rice, sugar, egg whites and cinnamon. Press into a greased 8-inch spring form pan. Bake 350°F for 15 minutes. Cool to room temperature.

Combine cream cheese and sour cream in a medium bowl until light and fluffy. Add sugar and vanilla. Blend. Spread over cooled brown rice crust. Refrigerate until cream mixture has set.

Arrange sliced fresh fruit on top of cooled, cream mixture. Heat apple jelly until dissolved. Brush on top of fruit.