Fruit Tart With Brown Rice Crust

• 3 cups cooked long-grain brown rice, not instant
• 1/4 cup sugar
• 2 egg whites, beaten
• 1 teaspoon ground cinnamon
• 16 ounces cream cheese
• 1/2 cup powdered sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• assorted sliced fresh fruit
• 1/2 cup apple jelly

1. To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon and then press into an 8-inch springform pan; bake at 350u0b0F for 10 minutes; cool to room temperature.
2. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy; add 1/2 cup powdered sugar and vanilla; blend; spread over cooled rice crust; refrigerate until cream mixture has set.
3. Remove spring mold pan sides before decorating.
4. TOPPING: Arrange sliced fresh fruit in a decorative pattern on top of cooled mixture; use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit.
5. Heat apple jelly until dissolved; brush jelly on top of the fruit.

brown rice, sugar, egg whites, ground cinnamon, cream cheese, powdered sugar, sour cream, vanilla, fresh fruit, apple jelly

Taken from www.food.com/recipe/fruit-tart-with-brown-rice-crust-108838 (may not work)