FANCY TART

Fancy Tart image

Number Of Ingredients 19

1 cup All-Bran® Original or Bran Buds®
1/4 cup all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/4 cup margarine or butter, softened
2 tablespoons cold water
1/4 cup black cherries, halved, pitted
FILLING AND GLAZE
1 package unflavored gelatin
1/4 cup cold water
1 1/3 cups low-fat lemon yogurt
1/2 cup currant jelly
2 tablespoons cornstarch
1 (10-ounce) package frozen strawberries
2 medium nectarines, sliced
1/4 cup black cherries, halved, pitted
1 kiwifruit peeled and sliced

Steps:

1. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal, flours, salt, spices and sugar. Using pastry blender, cut margarine into cereal mixture until mixture resembles coarse crumbs. With fork, stir in two tablespoons cold water, mixing until evenly combined.2. With back of spoon, press cereal mixture evenly in bottom and on side of 9-inch tart or pie pan to form crust.3. Bake at 350°F about 10 minutes or until lightly brown. Cool completely.4. In small saucepan, soften gelatin in the 1/4 cup cold water for 5 minutes. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat. Gradually add hot gelatin to yogurt, stirring constantly. Pour into cooled crust and refrigerate about 1 hour or until yogurt is set.5. In small saucepan, combine jelly and cornstarch, mixing until smooth. Add strawberries. Cook over medium heat until strawberries thaw and mixture begins to boil, stirring constantly. Continue cooking 2 minutes longer. Strain hot mixture, discarding berry pieces. Cool until lukewarm.6. Arrange remaining fruit over top of set yogurt. Brush with cooled strawberry glaze. Refrigerate at least 2 hours or until set.

Nutrition Facts : Nutritional Facts Serves