1 c. cake flour, sifted
1 tsp. sugar (plus 1 tbsp. sugar for sprinkling on top)
Pinch of salt
1/4 c. chilled no fat cream cheese
4 tsp. light butter
2 1/2 to 3 tbsp. skim milk (plus 1 tbsp. for glaze)

Mix flour, 1 teaspoon sugar and salt. With pastry cutter, cut cream cheese and butter into flour mixture until crumbly. With fork, stir in enough milk until clumped together. Press the dough into a circle, wrap in plastic and refrigerate for at least 1/2 hour. (Can be made ahead and stored up to 2 days).

On lightly floured surface, roll pastry to 1/8" thickness. Carefully place over fruit and tuck edges. Brush top with milk and sprinkle 1 tablespoon sugar over. Cut several slashes for steam vents.

Bake about 45 minutes at 350 degrees or until pastry is golden and filling is bubbly.

Cool slightly and serve with "fat free" ice cream or frozen yogurt.