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Makes 16 servings
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Fruit Tart

Contributed by: NAPSA

Eating Your Way To Lower Cholesterol (NAPSA) - The National Institute of Health's National Cholesterol Education Program (NCEP) guidelines recommend intake of certain foods to help lower cholesterol and reduce the risk of coronary heart disease, the leading cause of death in the U.S.

Among the recommended foods are the plant stanol esters found in Benecol Spread. The ability of Benecol to lower cholesterol has been supported by more than 25 studies, and the Food and Drug Administration has recognized that plant stanol esters in Benecol may lower the risk of heart disease when part of a diet low in saturated fat and cholesterol.

Here is a healthy recipe that can make lowering cholesterol enjoyable:

See also: Chicken with Ginger Plum Sauce


  • 8 oz. Benecol (regular) Spread (1 tub)
  • 3 oz. fat-free cream cheese
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. almond extract
  • 2 egg whites
  • 2 tbsp. freshly squeezed orange juice
  • 1 tbsp. + 1 tsp. orange zest
  • 2 1/4 cups flour


Cream by hand or with mixer:

  • 1 cup yogurt cheese (made from draining 2 cups of fat free vanilla yogurt)
  • 1/4 cup powdered sugar
  • 2 tbsp. Benecol (regular) Spread
  • 2 tsp. orange zest
  • 1 tsp. orange juice


  • 2 kiwis, sliced, each slice quartered
  • 1 can mandarin oranges, drained and patted dry
  • 1 cup sliced strawberries
  • 1 banana sliced and tossed with orange juice, then drained


Prepare crust:

Cream Benecol and cream cheese. Add sugar, salt, and almond extract, and mix together. Add egg whites, orange juice, orange zest and flour; beat until smooth. Chill 30 to 60 minutes.

Spray a 12" tart pan with a removable bottom with cooking spray. Press chilled dough evenly into the pan.

Bake in oven preheated to 350 F for 12 to 15 minutes, just until edges are golden brown.

Prepare filling: Cream together all ingredients by hand or with mixer until smooth.

When crust has cooled, spread with filling mixture and place fruit in a decorative pattern on top. Refrigerate until ready to serve. Cut into 16 wedges.

Serving Size: Makes 16 servings



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