Andrea's fruit tart and "fried" cheese crisp

Some of you were wanting this recipe again. Here it is along with the "fried" cheese thing. Enjoy. God bless, Andrea Fruit Tart (taken from the July/August, 2004 edition of Quick Cooking magazine and altered for my picky little tummy): Pastry for single-crust pie (9 inches) 1 package (8 oz) 1/3 less fat cream cheese, softened 3 tablespoons Splenda 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon almond extract (not a typo) 1 cup fresh blueberries 1 cup fresh raspberries 1 medium ripe peach or nectarine, peeled and sliced (You can substitute any of the fruits, I used canned, drained and rinsed mandarin oranges today.) 2 tablesppons s/f apricot preserves If you have a tart pan, put pastry in that, ***** holes in the pastry with a fork and bake according to directions. (I don't have a tart pan, so just poke the holes and bake the crust as directed in the aluminum pan that I bought it in.) Cool completely. In small mixing bowl, beat the cream cheese, Splenda, vanilla and 1/2 teaspoon almond extract until smooth then spread over crust. Arrange fruit over cream cheese mixture with peach in the middle then blueberries and finally raspberries on the outside. In a small bowl, combine the apricot preserves and 1/4 teaspoon almond extract and warm in the microwave. Brush over the fruit. Chill the tart until serving. Sorry, I don't know the nutritional value, but know that it is yummy and I don't feel totally guilty after eating it. "FRIED" CHEESE CRISP Using a good nonstick skillet, sprinkle the cheese of your liking in the bottom of the pan. (I use mozarella because it is low fat and cheddars and other cheeses, you end up having to drain off grease AND drain on papertowels to get the fat off. I also use fancy shredded, because it makes for a crispier end result, but the other works fine, as well.) With my small skillet, I use a little more than 1/4 cup. You WILL have holes that are not filled in so it looks like lace when cooked. Sprinkle with your favorite seasonings. I use garlic salt. You could use onion powder, garlic powder, cumin, etc. Cook over medium heat until very brown on one side then flip. Brown the other side and place on paper towels to remove any remaining fat. EAT. Store in airtight baggie or container if saving for another time. Hope that you enjoy both recipes. I know that others do the fried cheese differently and am open for other suggestions or ideas. God bless, Andrea

I have been eating the fried cheese daily now, and me and Jason made the tart last night.....It is in the fridge chilling this morning.....I used pineapples and blackberrys with sugar free blackberry jam stuff.....I will let ya know how it turns out!!! Jesi

s/f blackberry jam - yummy mmmmmmmmmm mmmmmmmmmmm that sounds so good. Can't wait to hear how good it is. Andrea