Fresh Fruit Tart

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

  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 12

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
450mg
450%;
Total Carbohydrate
56g
56%
(Dietary Fiber
2g
2%
  Sugars
35g
35%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
15%;
Iron
4%;
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.