Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container.
Transfer dough to work surface. Add half the basil; knead gently just until blended. Shape into ball; flatten into disk. Wrap with plastic wrap. Refrigerate 1 hour.
Heat oven to 425°F. Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 12-inch circle. Transfer to parchment-covered baking sheet.
Toss blueberries and peaches with dry pudding mix, lemon juice and remaining basil; spoon into center of crust to within 3 inches of edge. Fold edge of crust over fruit mixture, pleating edge as necessary. (Fruit mixture in center will remain uncovered.) Brush edge of crust with milk; sprinkle with sugar.
Bake 35 to 40 min. or until crust is golden brown, and fruit mixture is hot and bubbly.
Substitute blackberries for the blueberries and/or 5 apricots for the peaches.
How to Fold the Dough
Fold the edge nearest you towards the center. Rotate the crostata and lift the adjacent piece of edge and fold towards the center. Continue doing this until all edges have been folded and there are no cracks where the fruit juices can leak out.
Try using a smaller plate at meals to help manage portions of your favorite dessert recipes.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* 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.