Free Recipe Ricotta Strawberry Rhubarb Tart

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Ricotta Strawberry Rhubarb Tart Recipe

2 c Cold cereal flakes; any kind
1/2 c Frozen berry-flavored juice
-concentrate
3 tb Vegetarian gelatin; (see
-Glossary)
2 tb Cold water
16 oz Strawberries; (2 small
-baskets),
; stemmed and rinsed
1/2 lb Rhubarb; tough strings
; removed cut in
;-1/4-inch slices
2 tb Sugar
4 oz Nonfat cream cheese; at room
-temperature
3/4 c Lowfat ricotta
1 ts Vanilla extract
Cooking spray

Ricotta Strawberry Rhubarb Tart Preparation

1. In a food processor or blender, process cereal to fine crumbs. Add 1-1/2 tablespoons of the juice concentrate and pulse to mix well. Lightly spray fingers with cooking spray and press crumbs in an even layer on the sides and bottom of a 9-inch pie pan. Set aside. 2. In a small bowl, stir gelatin into water. Set aside. Chop 8 of the smallest strawberries and set aside, along with 3 whole berries for garnish. 3. In a medium saucepan, combine remaining strawberries, rhubarb, remaining juice concentrate, and sugar. Cover and cook over medium-high heat for 6 minutes, until fruit is soft. Stir in softened gelatin. Cook and stir until gelatin is dissolved, about 2 minutes. 4. With a slotted spoon, transfer cooked fruit to the food processor or blender. Puree until smooth, 15 to 30 seconds. Add juice from the saucepan and pulse to mix. Remove 1/3 cup of the mixture and set aside. 5. To remaining fruit puree in processor, add cream cheese, ricotta, and vanilla.! Process until smooth, about 30 seconds. Add chopped strawberries and process just to mix, 1 or 2 seconds. Poor into prepared crust, smoothing top with a spatula. 6. Drizzle reserved strawberry puree over tart in a spiral pattern. Using a small knife, drag the tip outward from the center of the tart 7 or 8 times, to make a spoke design. Refrigerate until firm, at least 3 hours, or overnight. Halve reserved strawberries to garnish each serving. MC_Busted by Karen C. Greenlee By Karen C. Greenlee <greenlee@bellsouth.net> on Apr 15, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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