Strawberry Cream Tart

This recipe starts with a breakfast cereal crust and blends healthy-smart ingredients into a creamy, dreamy strawberry tart. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

cups Honey Nut Cheerios™ cereal

tablespoon sugar

tablespoons canola or vegetable oil

teaspoons water

oz fat-free cream cheese (from 8-oz package), softened

1/3

cup Cascadian Farm™ organic strawberry fruit spread

teaspoon vanilla

lb fresh strawberries, sliced

tablespoon honey

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1

Heat oven to 350°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray.
2

Place cereal in food processor; process until crumbly. Add sugar, oil and water; pulse just until moist. Press mixture in bottom and up side of pan. Bake 8 to 10 minutes or until light brown. Cool on cooling rack 15 minutes.
3

Meanwhile, in small bowl, beat cream cheese, 1/3 cup fruit spread and the vanilla with electric mixer on high speed about 1 minute or until completely blended and smooth. Spread over crust.
4

Arrange strawberry slices in circular pattern over cream cheese mixture.
5

In small microwavable bowl, mix 1 tablespoon fruit spread and the honey. Microwave uncovered on High 15 seconds; stir until blended and smooth. Spoon over strawberries. Cover; refrigerate at least 2 hours.

Strawberries provide vitamin C, also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.
Substitute Cascadian Farm™ organic apricot fruit spread for the strawberry, and use 1 pound fresh sliced apricots for the strawberries.