1 c. Grape Nuts cereal
2 tbsp. ground almonds
2 tbsp. grated orange zest
4 tsp. unsalted butter

FILLING:

1 c. low-fat ricotta cheese
3/4 c. low-fat vanilla yogurt
1/4 c. cream cheese, softened
1 tbsp. cornstarch
3 eggs, lightly beaten
1/2 c. mashed ripe banana
1 tbsp. grated orange zest
1/4 c. unsweetened fruit preserves
Sliced or whole fresh fruit for garnish

1. Preheat oven to 350 degrees.

2. In the bowl of a food processor fitted with a steel blade, combine Grape Nuts, almonds and orange zest. Process for 15 seconds to mix. With motor running, add butter through the feed tube; process just until mixture holds together.

3. With your fingers, press crust mixture into a 9 x 1 inch fluted tart pan with removable bottom. Bake tart shell for 10 minutes. Remove from oven.

4. Combine ricotta, yogurt, cream cheese and cornstarch in bowl of food processor fitted with a steel blade. Pulse on and off to combine. Add eggs, banana and orange zest. Process until smooth.

5. Spread preserves over bottom of tart shell. Place shell on a baking sheet. ladle cheese filling into shell. Bake for 30 minutes or until filling is set.

6. Remove from oven and let cool on a cake rack for 1 hour. Refrigerate, uncovered, for at least 1 hour. Carefully push up bottom to remove tart from sides of pan. Decorate tart with fruit garnish and refrigerate until serving. Serves 8-10.