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Volume III
August 19, 2011

Weekly Home / Recipe Center

Cookie Fruit Tart

Serves 8


1/2 (20-ounce) package refrigerated slice-and-bake sugar cookie
4 ounces light cream cheese
1/4 cup reduced-fat sour cream
2 teaspoons sugar
2 1/2 cups fruit; such as strawberries, peaches, blueberries, and halved seedless grapes

Heat oven to 350°F.

With lightly floured fingers, pat cookie dough into a 9-inch circle on an ungreased cookie sheet. Bake 12 to 14 minutes until golden. Place cookie sheet on a wire rack and cool cookie 5 minutes. Loosen cookie with a spatula, then slide onto rack to cool completely.

Meanwhile mix cream cheese, sour cream and sugar in a small bowl with a wooden spoon until blended.

Place cookie on a serving plate. Spread cream cheese mixture to within 1?2 inch of edge. Arrange fruit on top. Serve or refrigerate up to 2 hours. To serve, cut in wedges.

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