1-1/2 cups mixed fresh berries (blueberries, raspberries and sliced strawberries)
1 apricot, sliced
fresh mint leaves
Let's Make It
Sprinkle gelatine over 1/2 cup soda in small bowl. Bring remaining soda to boil in saucepan. Add to gelatine along with 2 Tbsp. sugar; stir 3 min. until gelatine is completely dissolved. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate 45 min. or until slightly thickened, stirring occasionally.
Combine graham crumbs, butter and 2 Tbsp. of the remaining sugar; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Beat cream cheese, lemon zest and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP; spread over crust.
Decorate top of tart with fruit and mint to resemble flowers as shown in photo. Cover with gelatine mixture. (If necessary, gently press fruit into surface of tart to ensure all fruit is completely covered with gelatine mixture.)
Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen tart; remove rim of pan before serving.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Do not use fresh pineapple, papaya or kiwi fruit to garnish the tart since the enzymes in these fruits will prevent the gelatine from setting.
Keeping it Safe
Refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.