3 c Plain nonfat yogurt 6 tb Margarine, melted
PAM No Stick Cooking Spray 12 oz Lowfat cream cheese,softened
1 3/4 c Regular oats, uncooked 6 tb Sugar
1/4 c Firmly packed brown sugar 1 1/2 tb Grated lemon rind
2 tb All-purpose flour 1 1/2 tb Lemon juice
-FRUIT SAUCE-
1/2 c Raspberry POLANER ALL FRUIT 2 c Frozen raspberries, thawed
-Spreadable Fruit -and drained
Place yogurt in a coffee filter lined colander; set over a large bowl
and cover with plastic wrap. Refrigerate and drain 12 hours.
Preheat oven to 350’F.; spray ten 4 1/2″ tartlet pans with PAM. In
food processor bowl process oats, brown sugar, and flour until finely
ground. Add margarine; process until combined. Place 3 tablespoons
oat mixture in each tartlet pan; press evenly on bottom and 1/2″ up
sides. Place tartlet pans on a jelly roll sheet; bake for 15-17
minutes or until golden. Cool completely on wire racks.
In medium bowl, beat cream cheese until smooth. Stir in drained
yogurt, sugar, lemon rind and juice. Spoon evenly into prepared
crusts. Top with 2 tablespoons fruit sauce, cover, and chill at least
3 hours.
FRUIT SAUCE: In a medium saucepan stir All Fruit over low heat until
smooth; stir in fruit.
Yields
10 servings