• 3 cups cooked rice
  • ¼ cup sugar
  • 1 egg, beaten
  • 1 (8-ounce) package light cream cheese, softened
  • ¼ cup plain nonfat yogurt
  • ¼ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup low-sugar apricot or peach spread
  • 2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit grape halves)


  • Combine rice, sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.
  • Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioners’ sugar and vanilla; beat until well blended. Spread over crust.
  • Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.

Nutrition Facts

  • Calories 257
  • Total Fat 8g
  • Cholesterol 48mg
  • Sodium 432mg
  • Carbohydrates 41g
  • Dietary Fiber 1g
  • Protein 6g