Fruit Tart With Brown Rice Crustapples, fruits, rice 3 cups cooked long-grain brown rice; not instant 1/4 cup sugar 2 egg whites; beaten 1 teaspoon cinnamon 16 ounces light cream cheese 1/2 cup powdered sugar 1/2 cup light sour cream 2 teaspoons vanilla 1/2 cup apple jelly sliced fresh fruit To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon. Press into an 8-inch springform pan. Bake at 350 degrees for 10 minutes. Cool to room temperature. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy. Add 1/2 cup powdered sugar and vanil la. Blend. Spread over cooled rice crust. Refrigerate until cream mixture has set. Remove spring mold pan sides before decorating. TOPPING: In a decorative pattern, perhaps in circular design, arrange sliced fresh fruit on top of cooled mixture. Use kiwis, st rawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit. Heat Apple je lly until dissolved. Brush on top of fruit. This is a beautiful salad. Arrange the fruit in a decorative way to make it a very special dessert. |
