Fruit Tarts

Quick and sweet without all the extra fat, assorted fruit tarts queued up to be devoured.

Serving Size

Serves 6, 1 tart per serving

Ingredients

  • 6 slices whole wheat sandwich bread
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 11/2 Tablespoons skim milk
  • 2 Tablespoons honey
  • 1/4 teaspoon vanilla extract
  • 2 cups cut-up fresh fruit

Materials

  • Cutting board
  • Fork
  • Sharp knife
  • Medium mixing bowl
  • Measuring spoons
  • Small mixing bowl
  • Measuring cups
  • Heavy skillet
  • Baking sheet
  • Rolling pin (optional)

Nutritional Information

Instructions

In Advance:
1. Remove cream cheese from refrigerator and allow to warm to room temperature on counter top.

Preparation:
2. Preheat oven to 350°F.
3. Slice crust off bread. Flatten with a rolling pin or the bottom of a heavy skillet to about 1/8-inch thick. Place on a baking sheet and bake until crisp, about 10 minutes. Let cool for 5 minutes.
4. While the bread is baking, in a small bowl, mix together cream cheese and milk with a fork until smooth. Stir in honey and vanilla.
5. Spread a generous Tablespoon of cream cheese mixture on each piece of cooled bread. Arrange about 1/3 cup of fruit on top of each tart.

Chef's Notes

  • Feel free to use your favorite combination of fruit to make these tarts—you’ll need 2 cups total of cut-up fruit and/or berries. Use what’s in season—diced mangoes, apples, pears, melon or pineapple, berries (slice or halve larger ones) and orange or grapefruit segments all make good toppings.

Fruit Tarts

Quick and sweet without all the extra fat, assorted fruit tarts queued up to be devoured.

Serving Size

Serves 6, 1 tart per serving

Ingredients

  • 6 slices whole wheat sandwich bread
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 11/2 Tablespoons skim milk
  • 2 Tablespoons honey
  • 1/4 teaspoon vanilla extract
  • 2 cups cut-up fresh fruit

Materials

  • Cutting board
  • Fork
  • Sharp knife
  • Medium mixing bowl
  • Measuring spoons
  • Small mixing bowl
  • Measuring cups
  • Heavy skillet
  • Baking sheet
  • Rolling pin (optional)

Nutritional Information

Instructions

In Advance:
1. Remove cream cheese from refrigerator and allow to warm to room temperature on counter top.

Preparation:
2. Preheat oven to 350°F.
3. Slice crust off bread. Flatten with a rolling pin or the bottom of a heavy skillet to about 1/8-inch thick. Place on a baking sheet and bake until crisp, about 10 minutes. Let cool for 5 minutes.
4. While the bread is baking, in a small bowl, mix together cream cheese and milk with a fork until smooth. Stir in honey and vanilla.
5. Spread a generous Tablespoon of cream cheese mixture on each piece of cooled bread. Arrange about 1/3 cup of fruit on top of each tart.

Chef's Notes

  • Feel free to use your favorite combination of fruit to make these tarts—you’ll need 2 cups total of cut-up fruit and/or berries. Use what’s in season—diced mangoes, apples, pears, melon or pineapple, berries (slice or halve larger ones) and orange or grapefruit segments all make good toppings.
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