| 1 1/4 | cups Original Bisquick® mix |
| 1/4 | cup sugar |
| 1/4 | cup firm butter or margarine, softened |
| 1/4 | cup apricot jam |
| 1 | pint (2 cups) strawberries, sliced |
| 2 | kiwifruit, peeled and sliced or 3/4 cup seedless green grapes, sliced |
| 1/4 | cup apple jelly |
| Whipped cream, if desired |
| 1. | Heat oven to 400ºF. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal. |
| 2. | Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan. |
| 3. | Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream. |
| Heat oven to 425ºF. |
|
| Cater fruit choices to what’s in season. Blueberries, raspberries and blackberries—yum! |
|
| Keep one or more baked crusts tucked away in your freezer to pull out and fill with fruit for unexpected yet welcome guests! |
Nutrition Information:
305 ( 11 ); 11 g ( 6 g); 20 mg; 420 mg; 49 g ( 3 g); 2 g 6 %; 96 %; 6 %; 6 % 1 ; 2 ; 2