Strawberry-Kiwi Tart

 

1

Pillsbury® refrigerated pie crust, softened as directed on box

2/3

cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

1

container (8 oz) reduced-fat sour cream

1

box (4-serving size) vanilla instant pudding and pie filling mix

2

tablespoons orange marmalade

1

cup halved strawberries

2

kiwifruit, peeled, thinly sliced

2

tablespoons orange marmalade

• 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2 In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
• 3 In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.