FRESH FRUIT TART
Serve up refreshing fresh fruit on a sweet and easy cookie base made from Betty Crocker® cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
- In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
- Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
- In medium bowl, beat yogurt and dry pudding mix with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
- Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 52 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 32 g, TransFat 0 g
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