Fruit Shortcake Tart

Here is another great summer dessert. It is light and low on sugar…very refreshing and delicious!

serves 8 ( 5 points + )

• 1-⅓  c. self-rising flour
• ¼ tsp. salt
• 3 T. light stick butter
• 2 T. sugar
• 6 T. skim milk
• 8 oz. reduced fat cream cheese
• 4 tsp. powdered sugar, divided
• grated lemon zest from ½ lemon
• 1 peach, pitted and sliced
• 1-½ c. strawberries, halved
• 1 c. fresh blueberries or raspberries
• 1 T. honey

Preheat oven to 400. Place flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.

Transfer dough to a sheet of parchment paper. Roll out with a floured rolling pin into an 8" circle. Transfer parchment and dough onto a baking sheet. Bake 12- 14 minutes or until golden. Cool.

Meanwhile, beat cream cheese, 1 T. powdered sugar and lemon zest. Spread over cooled tart. Top with fruit, drizzle with honey and sprinkle with remaining 1tsp. powdered sugar.