Strawberry Cream Tart

 

3

cups Honey Nut Cheerios® cereal

1

tablespoon sugar

2

tablespoons canola or vegetable oil

4

teaspoons water

6

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

1/3

cup Cascadian Farm® organic strawberry fruit spread

1

teaspoon vanilla

1

lb fresh strawberries, sliced

1

tablespoon Cascadian Farm® organic strawberry fruit spread

1

tablespoon honey

• 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.