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Fresh Angelcot® Tart


6 to 8 Angelcots®, pitted and sliced, peeled if desired (3 cups)
1 block (8 ounces) nonfat cream cheese, sliced
1/2 cup raspberries
1/4 cup sugar
1 pre-made graham cracker pie crust (or pre-baked tart shell)
1/2 cup seedless raspberry jam


In medium bowl, mix cream cheese, raspberries and sugar; beat with electric mixer 2 minutes, until smooth. Spread over pie crust, then arrange Angelcot® slices decoratively over top.

In small saucepan over low heat, melt raspberry jam. Spoon over Angelcots®. Refrigerate at least 2 hours before serving.

Adapted from “Peaches and Other Juicy Fruits” by Olwen Woodier (Storey Publishing, 2004)

Analyzed to serve 8. Calories 270, Total Fat 8g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 370mg, Total Carbohydrate 45g, Dietary Fiber 2g, Sugars 34g, Protein 6g, Calcium 10%