Kiwi and Carambola Tart
  • 1cup graham-cracker crumbs (about 6 whole graham crackers)
  • 1/3 cup toasted wheat germ
  • 2tablespoons maple sugar
  • 1/2 teaspoon ground ginger
  • 2 tablespoons butter, melted
  • 1tablespoon canola oil
  • 1 tablespoon water
  • 6 ounces low-fat lemon yogurt
  • 1/3 cup low-fat cream cheese, softened
  • Zest of one small lime
  • 2 green or gold kiwifruit, peeled and sliced
  • 1 carambola (star fruit), sliced
  1. Preheat oven to 350°F. Spray a 9-inch removable-bottom tart pan or individual tart pans with nonstick cooking spray. Stir together graham-cracker crumbs, wheat germ, sugar, and ginger in a medium bowl. In a small bowl, mix together butter, oil, and water, then pour over graham cracker mixture and stir with a fork. With moist fingers, press crumb mixture onto bottom of pan and 1/4 inch up sides. Bake for 10 minutes, or until set. Cool.
  2. In a medium bowl, blend yogurt, cream cheese, and lime zest until smooth. Spread mixture on cooled crust and refrigerate until set, about 1 hour.
  3. Arrange kiwifruit, carambola, and strawberries on top of filling. Serve chilled.