Fresh Mango and Pineapple Cream Cheese Tart with Lime

Light Graham Cracker Crust prepared using a 10 to 12-inch tart tin or round shallow pan or spring-form pan
1 8-oz package fat free cream cheese, softened
1 8-oz package light cream cheese (4.5 grams fat per serving), softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 cups ripe fresh thinly sliced mango about ¼ -inch thick
2 cups fresh pineapple sliced 2 to 3-inches wide and ¼ -inch thick
kiwi slices and/or blueberries or blackberries for garnish – optional
Lime Glace:
¼ cup water
½ cup fresh lime juice
½ cup sugar
1 tablespoon cornstarch
1/2 teaspoon grated lime rind

Prepare Light Graham Cracker Crust according to directions. After removing from oven allow to cool completely. Cover and refrigerate 2 to 4 hours or overnight.

Combine all glace ingredients together in a small saucepan and heat over medium-high. Stirring frequently, bring thickened sauce to a low boil. Pour glace into a small bowl and set aside to cool. Sauce can be made a day ahead and refrigerated.

Using a wire whisk or an electric mixer on medium speed, mix cream cheese together with powdered sugar and vanilla until well blended. Carefully spread cream cheese evenly over chilled crust. Top cream cheese decoratively with fruit. Cover and chill an additional 2 hours or until ready to serve.

Serve with 2 tablespoons chilled Lime Glace on the side or drizzled lightly over the top of each serving.

Yield: 12 pieces each at approximately 250 calories; 5.5 grams total fat; 3 grams saturated fat; 16 milligrams cholesterol; 46 grams carbohydrate; 1.5 grams dietary fiber; 6 grams protein; 343 milligrams sodium.

Traditional recipe contains 404 calories and 23.5 grams total fat per serving

Light Graham Cracker Crust

  • 2 cups low fat graham cracker crumbs or 15 whole crackers, crushed
  • ¼ cup sugar
  • 4 tablespoons Land O Lakes Light Butter (5.5 grams fat per 1 tablespoon) or other light butter or margarine, melted


    Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of a 10 to 12-inch spring-form pan. Pat crust evenly over bottom and 1/4-inch up sides of pan. Bake crust for 8 minutes, remove from oven and set aside to cool.

    Yield: 10 servings at approximately 70 calories each; 1.8 grams total fat; 1 gram saturated fat; 4 milligrams cholesterol; 13.5 grams carbohydrate; 0.4 gram dietary fiber; 1 gram protein; 106 milligrams sodium.