1 1/4 c. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. shortening
3 to 4 tbsp. water
1 can (16 oz.) sliced diet peaches, packed in water
2 tbsp. sugar
2 tsp. cornstarch
1/8 tsp. ground cinnamon
1 tsp. fresh lemon juice
4 oz. Neufchatel cheese, softened
2 tsp. milk
2 tsp. grated lemon peel
1 tsp. sugar
1/2 tsp. vanilla
1 c. sliced fresh strawberries

Heat oven to 475 degrees.

1. Measure flour, 1/2 teaspoon cinnamon and the salt into large bowl. Cut in shortening. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened.

2. Gather dough into ball; shape into flattened round on lightly floured cloth- covered board. Roll dough into 12-inch circle. Ease pastry into 11-inch flan pan. Flute edges. Pierce bottom and side of pastry with fork. Bake until light brown, 8 to 10 minutes. Cool.

3. Drain peaches, reserving liquid. Add water to liquid to measure 1 cup. Mix liquid, 2 tablespoons sugar, the cornstarch and 1/8 teaspoon cinnamon in saucepan. Heat to boiling, stirring constantly; boil 2 minutes. Remove from heat; stir in lemon juice. Cool slightly.

4. Beat cheese, milk, lemon peel, 1 teaspoon sugar and the vanilla until creamy. Spread cheese mixture over crust. Arrange strawberries and peaches on cheese. Spoon glaze over fruit. Refrigerate at least 2 hours. TIP: About 160 calories per serving. Makes 12 servings.