Fresh fruit tart with banana-'cream' filling~

8 servings

Ingredients

Quantity Ingredient
1½ cup Fine graham-cracker crumbs
(about 8 full-size crackers
⅓ cup Orange juice
⅔ Envelope Plain gelatin
5 larges Ripe bananas
Juice of 1/2 lemon (about 1 1/2 tbs)
⅓ cup Frozen apple-juice concentrate
2 tablespoons Honey
3 tablespoons Canola oil
2 tablespoons Honey
3 To 4 Plums, sliced
1 cup Red raspberries
½ cup Blackberries or black raspberries
6 larges Strawberries, washed, hulled, minced

Directions

CRUST

FILLING

GLAZE

Prep time: 40 mins. Cooking time: 20 mins.;chill 3 hours.

CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey together and stir into crumbs, working the mixture with your fingers.

Pat into a 9 or 10-inch pie tin. Bake at 350 for 10 minutes. Cool completely.

FILLING: Combine orange juice and gelatin in a small oven-proof dish.

Let soften 2 minutes, then place dish in a small saucepan containing ½ inch of water. Warm over low heat until gelatin melts, mixing while heating. Peel and slice 4 bananas and immediately combine with half of the lemon juice. In a food processor, puree banana slices with gelatin. Slice the remaining banana and arrange along bottom of baked, cooled pie shell. Pour pureed bananas into pie shell, covering slices. Tap pie gently to settle contents. Cover with plastic wrap and refrigerate until firm, about 1 hour.

GLAZE: In a small saucepan, combine apple-juice concentrate, honey and minced strawberries. Simmer over low heat for 6 minutes, stirring frequently. Press through sieve. Cool. When filling is firm, arrange plum slices in a circle, overlapping, on top of the pie. Fill center of circle with alternating circles of red raspberries and blackberries. Brush with glaze and refrigerate for at least 2 hours.

Serves 8.

Per serving: 270 calories; 7⅕ g fat (23% of calories); 3.9 g dietary fiber; 3⅕ g protein; 50.7 g carbohydrates; no cholesterol, 104 mg sodium. Also a very good source of vitamin C.

Typed for you by Marjorie Scofield 3/28/95 Recipe By : From Prevention Magazine 7/94 From: Marjorie Scofield Date: 04-07-95 (69) Recipes

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