Freestyle Fruit Tart
- 1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
- 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 2 cups sliced plums (about 3 medium)
- 1/4 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon sugar (3/4 tsp. granulated sugar and 1/4 tsp. cinnamon)
- 1 cup thawed COOL WHIP Whipped Topping
- oven to 450u0b0F. Place pie crust in greased 10-inch pie plate. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
- plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center of plums uncovered. Sprinkle cinnamon sugar evenly over tart.
- 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices; top with whipped topping.
- Calories: 260
- Total fat: 15 g
- Saturated fat: 7 g
- Cholesterol: 15 mg
- Sodium: 210 mg
- Carbohydrate: 29 g
- Dietary fiber: 1 g
- Sugars: 13 g
- Protein: 3 g
- Vitamin A: 8% DV
- Vitamin C: 4% DV
- Calcium: 0% DV
- Iron: 4% DV
crust, philadelphia cream cheese, granulated sugar, flour, cinnamon sugar
Taken from www.myrecipes.com/recipe/freestyle-fruit-tart (may not work)