Fresh Fruit Tart

 

1

box Betty Crocker® SuperMoist® lemon cake mix

1/3

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 or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
• 2 In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
• 3 Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
• 4 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.
• 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.