• 1/3 cup all purpose flour
• 1/3 cup brown sugar, packed
• 3 Tbs. unsalted butter
• 1 cup flaked coconut
• 1/2 cup chopped pecans, or macadamia nuts
• 2 cups lowfat ricotta cheese
• 1/2 cup powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. lime zest
• 10 ounces raspberries
• 1 kiwi fruit, peeled and sliced

Preheat oven to 350°F. Combine flour and brown sugar in a food processor or bowl. Cut in butter until mixture resembles coarse crumbs. Add coconut and nuts and process until just combined. Press into 10 inch tart pan or pie plate. Bake 15 minutes. Remove from oven and set aside to cool.

Combine cheese and next 3 ingredients in a food processor or blender and process until smooth. Spoon mixture into prepared crust. Refrigerate 1 hour. Before serving, place raspberries in a food processor or blender and purée. Arrange kiwi slices and arrange in a circle on top of tart. (Recipe can be prepared to this point and refrigerated until ready to serve.) Serve tart with sauce.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 274, fat 16.6g, 53% calories from fat, cholesterol 24mg, protein 7.5g, carbohydrates 26.1g, fiber 4.0g, sugar 20.0g, sodium 68mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 0.2, Lean meat: 0.9, Fat: 2.9, Sugar: 0.7, Very lean meat protein: 0.0

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