Recipe - Fruit Tart With Brown Rice Crust

3 cup Cooked longgrain brown rice
Not instant
One fourth cup Sugar
2 Egg whites beaten
1 teaspoon Cinnamon
16 ounce Light cream cheese
One half cup Powdered sugar
One half cup Light sour cream
2 teaspoon Vanilla
One half cup Apple jelly
Sliced fresh fruit

To prepare crust, combine cooked rice, One fourth cup sugar, beaten egg whites and
cinnamon. Press into an 8inch 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 One half cup powdered
sugar and vanilla. 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
cut or sliced up fresh fruit on top of cooled mixture. Use kiwis, strawberries,
blueberries, cut or sliced up bananas dipped in lemon juice, fresh peaches, and
raspberries, or your choice of fruit. Heat apple jelly until dissolved.
Brush on top of fruit.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip