Glazed Fruit Tart With Coconut Crust

Ingredients

• 2 teaspoons brown sugar 
• 1.5 cups bite-size cereal biscuits shredded whole wheat whole crushed ( 1 cup biscuits)
• 2 large egg whites 
• 2  kiwifruit peeled sliced
• 2 cups nectarines fresh unpeeled sliced ( 3 nectarines)
• 2 cups strawberries fresh sliced
• 0.5 cup apricot all-fruit spread 
• 1.3 cups coconut or sweetened flaked

Equipment

• bowl
• frying pan
• oven
• springform pan

Directions

1. Combine egg whites and brown sugar in a small bowl, stirring well. Stir in cereal and coconut; fluff with a fork until thoroughly coated. Lightly press cereal mixture in bottom and 1/2 inch up sides of a 10- inch springform pan coated with cooking spray.
2. Bake at 350 for 15 minutes or until edges begin to brown. Cool completely.
3. Remove sides of pan, and place crust on a serving plate. Arrange kiwifruit around outer edge of crust.
4. Place fruit spread in a large bowl; stir until smooth.
5. Add nectarines and strawberries; stir gently until fruit is thoroughly coated. Mound fruit in center of tart, and arrange attractively.
6. Cut tart into wedges, and serve immediately.