This elegant yet simple dessert is a perfect way to enjoy kiwi, including the new gold variety.
Kiwi and Carambola Tart
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Ingredients
- 1 cup graham-cracker crumbs (about 6 whole graham crackers)
- 1/3 cup toasted wheat germ
- 2 tablespoons maple sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 1 tablespoon water
- 6 ounces low-fat lemon yogurt
- 1/3 cup low-fat cream cheese, softened
- Zest of one small lime
- 2 green or gold kiwifruit, peeled and sliced
- 1 carambola (star fruit), sliced
Instructions
- Preheat oven to 350°F. Spray a 9-inch removable-bottom tart pan or individual tart pans with nonstick cooking spray. Stir together graham-cracker crumbs, wheat germ, sugar, and ginger in a medium bowl. In a small bowl, mix together butter, oil, and water, then pour over graham cracker mixture and stir with a fork. With moist fingers, press crumb mixture onto bottom of pan and 1/4 inch up sides. Bake for 10 minutes, or until set. Cool.
- In a medium bowl, blend yogurt, cream cheese, and lime zest until smooth. Spread mixture on cooled crust and refrigerate until set, about 1 hour.
- Arrange kiwifruit, carambola, and strawberries on top of filling. Serve chilled.
