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Steps
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.
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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™ Super Moist™ spice cake mix instead of lemon, and top with sliced fresh peaches.
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Nutrition Facts are not available for this recipe
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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.