Phyllo Fruit Tart

• 1 tablespoon butter, melted
• 1 tablespoon canola oil
• 8 sheets phyllo dough (14 inches x 9 inches)
• 1 package (8 ounces) fat-free cream cheese
• 3 tablespoons confectioners' sugar
• 1 cup reduced-fat whipped topping
• 1 can (11 ounces) mandarin oranges, drained
• 4 kiwifruit, peeled and sliced
• 1-1/2 cups sliced fresh strawberries
• 1 ounce white baking chocolate, melted

1. In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.)
2. Place phyllo dough on a
3. . Bake at 400u0b0 for 5-7 minutes or until golden. Cool on a wire rack.
4. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

butter, canola oil, phyllo, cream cheese, sugar, topping, mandarin oranges, kiwifruit, fresh strawberries, chocolate

Taken from www.tasteofhome.com/recipes/phyllo-fruit-tart/ (may not work)