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Add a photoServings: 10
Ingredients
- 1 (9 inch) refrigerated pie crust
- 1/2 c. Del Monte Sun Dry Apricots
- 1 (15 1/4 ounce.) can Del Monte sliced pineapple (in its own juice)
- 1 (8 ounce.) pkg. cream cheese, softened
- 1/4 c. sugar
- 2 tbsp. candied ginger, minced
- 8 Del Monte pitted prunes
- 1 teaspoon cornstarch
Directions
- Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan. Fold down edge; prick with fork. Bake at 450 degrees, 10 to 12 min or possibly till lightly browned; cold. In 1-qt saucepan, bring 1 1/2 c. water to boil. Add in apricots. Simmer, uncovered, 10 min; drain and cold. Drain pineapple well, reserving 1/3 c. liquid. Blend cream cheese with sugar and ginger; spread on crust. Arrange fruit on top as shown. In small saucepan, blend cornstarch with reserved pineapple liquid. Cook, stirring constantly, till thickened. Brush over fruit. Chill. 8 servings.
- Preparation and cook time: 35 min. Refrigeratetime: 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 281 | |
| Calories from Fat 131 | 47% |
| Total Fat 14.71g | 18% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 169mg | 7% |
| Potassium 174mg | 5% |
| Total Carbs 35.9g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 17.61g | 12% |
| Protein 3.03g | 5% |
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