Fruit Tarts

Ingredients

• 6 slices whole wheat sandwich bread
• 4 ounces reduced-fat cream cheese, at room temperature
• 1 1/2 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)

Instructions

In Advance

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

Preparation

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.