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Strawberry-Kiwi Tart

  • Prep 20 min
  • Total 1 hr 50 min
  • Ingredients 8
  • Servings 8

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

2/3
cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1
container (8 oz) reduced-fat sour cream
1
box (4-serving size) vanilla instant pudding and pie filling mix
2
tablespoons orange marmalade

Topping

1
cup halved fresh strawberries
2
kiwifruit, peeled, thinly sliced
2
tablespoons orange marmalade
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license. 2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
460mg
19%
Potassium
160mg
5%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
4%
Sugars
20g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You can use one 6-ounce container of Yoplait® Original 99% Fat Free French vanilla yogurt instead of the yogurt in the recipe, if you like.

Sometimes, pie crust bubbles up while it bakes. If bubbles form, press them down gently with the back of a wooden spoon. Continue baking until the crust is done.

Shop for a tart pan with removable bottom on pillsburystore.com.

Directions

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
  • 3 In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover; refrigerate any remaining tart.

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