Healthy Fresh Fruit Tart - cooking recipe

Ingredients

1 1/2 cups nonfat cottage cheese
2 tablespoons honey
1 teaspoon vanilla
4 cups nonfat yogurt, to make 1 1/2 cups cheese (see note)
4 sheets phyllo dough
1 star fruit, thinly sliced (you could substitute pineapple, kiwi, or other fruit)
1 mango, peeled and cut into thin wedges
1 papaya, peeled and cut into thin wedges (you could substitute other fresh fruit in season)
2 tablespoons all fruit apricot preserves (or other fruit)

Preparation

Note: To make the yogurt cheese, spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth.
Place over a bowl, cover, and refrigerate for 4 hours, or until very thick.
In a food processor, puree the cottage cheese, honey and vanilla for about 3 minutes, or until smooth.
Transfer to a medium bowl.
Fold in the yogurt cheese.
Cover and refrigerate.
To keep the dough from drying as you work, unroll it onto a counter and cover with a barely damp towel.
Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate.
Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit.
Coat the top with no-stick spray.
Repeat with the remaining 3 sheets, spraying each.
Bake at 375*F.
for 5 to 7 minutes, or until golden brown.
Let cool.
Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula.
Arrange the star fruit, mangoes and papaya on the surface.
Melt the preserves in a smanll saucepan.
Brush over the fruits to glaze them.
Enjoy!