Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1/4 cup tub-style light cream cheese
• 2 Tbsp. butter, softened
• 2/3 cup quick-cooking rolled oats
• 2/3 cup white whole wheat flour or whole wheat flour
• 2 Tbsp. flaked coconut
• 2 Tbsp. packed brown sugar
• 1 2/3 cups fat-free milk
• 1/2 cup tub-style light cream cheese
• 1 4-serving-size package fat-free sugar-free size package fat-free sugar-free vanilla instant pudding mix
• 1 medium banana, thinly sliced
• 1 cup fresh raspberries and/ or blueberries

Directions

1. Preheat oven to 375 degrees.

2. For crust: Lightly coat a 9-inch tart pan with removable bottom with nonstick cooking spray, set aside.

3. In a mediu8m bowl, stir together the 1/4 cup cream cheese and the butter. Add oats, flour, coconut, and brown sugar. Using your hands, knead oat mixture and form into a ball.

4. Press oat mixture evenly onto the bottom and up the side of the prepared pan. Bake about 12 minutes or until lightly browned. Cool completely on a wire rack.

5. Meanwhile, for filling:

6. In a blender, combine milk, the 1/2 cup cream cheese, and the dry pudding mix. Cover and blend until smooth.

7. Arrange banana slices in cooled crust. Pour filling over bananas slices; spread evenly. Cover and chill about 2 hours or until filling is set. To serve, top tart with berries.

8. Sugar substitute will not work well for this recipe.

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