1 refrigerated pie crust (1/2 of a 15-ounce package)
6 ounces low fat cream cheese, softened
1/4 cup canned almond paste, broken into small chunks
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 tablespoon grated lemon zest
1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
3 tablespoons toasted sliced almonds

Preheat oven to 450ºF.

Press pie crust into a 9-inch tart pan or pie dish. Prick the bottom with the tines of a fork. Bake for 11 to 14 minutes or until golden. Remove from the oven; cool on a wire rack.

Meanwhile, blend the cream cheese and almond paste in a mixer or food processor until smooth. Blend in the condensed milk, lemon juice and zest. Spread the mixture in the bottom of the baked pastry shell. Arrange the fruit, cut sides down, alternating apricots with pears in a decorative pattern on top of the filling. Sprinkle with the almonds.

Refrigerate until filling is firm, at least 3 hours or overnight.

Nutritional Information Per Serving: Calories 470; Total fat 19g; Saturated fat 8g; Cholesterol 35mg; Sodium 230mg; Total carbohydrate 69g; Fiber 4g; Protein 9g; Vitamin A 40%DV*; Vitamin C 10%DV; Calcium 20%DV; Iron 6%DV *Daily Value

Submitted by: Canned Food Fan