Fresh Fruit Tart

Fresh Fruit Tart

Serve up refreshing fresh fruit on a sweet and easy cookie base made from Betty Crocker® cake mix.

Prep Time

25

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Success
To keep your berries from becoming soft and mushy, rinse and dry them just before you're ready to use them.
Variation
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:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 450mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 2g,
    • Sugars 35g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.