FRESH FRUIT TART

Steps:

• 1- Heat oven to 350°. Grease 12-inch pizza pan or rectangular pan, 13 x 9 x 2 inches, with shortening.2- Mix cake mix, butter and egg until crumbly. Press on bottom of pan. Bake 15 to 18 minutes or until set. Cool completely, about 30 minutes.3- Beat yogurt and pudding mix (dry) in medium bowl with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula.4- Arrange kiwifruit and strawberry slices around edge of yogurt mixture. Arrange blueberries around inside edge of fruit. Heat preserves over low heat until melted. Brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Bake 16 to 19 minutes.1 Serving: Calories 350 (Calories from Fat 110) Fat 12g (Saturated 6g) Cholesterol 40mg Sodium 470mg Carbohydrate 59g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 6% Vitamin C 44% Calcium 16% Iron 6%.Betty's Tip: In a pinch, a 21-ounce can of blueberry, cherry or apple pie filling can be substituted for the kiwifruit, strawberries, preserves and raspberries. Spoon pie filling to within 1 inch of edge of yogurt mixture.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.