| 1 | box Betty Crocker® SuperMoist® lemon cake mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 3 | containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt |
| 1 | box (4-serving size) vanilla instant pudding and pie filling mix |
| 3 | cups sliced fruits, berries and/or mandarin orange segments |
| 3 | tablespoons apricot preserves |
| 1 | cup fresh raspberries |
| 1. | Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray. |
| 2. | In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan. |
| 3. | Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes. |
| 4. | In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture. |
| 5. | 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. |
| Bake 16 to 18 minutes. |
|
| In a hurry? A 21-ounce can of blueberry, cherry or apple pie filling can be substituted for the fruit, preserves and raspberries. Spoon the pie filling to within 1 inch of the edge of the yogurt mixture. |
|
| To keep your berries from becoming soft and mushy, rinse and dry them just before you're ready to use them. |
|
| For a Fresh Peach Tart, use 1 box Betty Crocker® SuperMoist® spice cake mix instead of lemon, and top with sliced fresh peaches. |
Nutrition Information:
360 ( 110); 12g ( 6g, 1 1/2g); 40mg; 490mg; 57g ( 1g, 38g); 4g 10%; 30%; 15%; 6% 1 ; 1/2 ; 2 1/2 ; 0 ; 2 4
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |