1/3 c All purpose flour
1/3 c Brown sugar; packed
3 tb Unsalted butter
1 c Flaked coconut
1/2 c Chopped pecans; or macadamia
-nuts
2 c Lowfat ricotta cheese
1/2 c Powdered sugar
1 ts Vanilla extract
1 ts Lime zest; grated
10 oz Frozen raspberries; thawed
1 Kiwi fruit; peeled and
-sliced
Prep: 10 min, Cook: 15 min, plus refrigeration time.
Preheat oven to 350?F. Combine flour and brown sugar in a food processor or
bowl. Cut in butter until mixture resembles coarse crumbs. Add coconut and
nuts and process until just combined. Press into 10 inch tart pan or pie
plate. Bake 15 minutes. Remove from oven and set aside to cool. Combine
cheese and next 3 ingredients in a food processor or blender and process
until smooth. Spoon mixture into prepared crust. Refrigerate 1 hour. Before
serving, place raspberries in a food processor or blender and pur?e.
Arrange kiwi slices and arrange in a circle on top of tart. (Recipe can be
prepared to this point and refrigerated until ready to serve.) Serve tart
with sauce.
Yields
1 Servings