Crust:

1 Pillsbury Refrigerated Pie Crust (15 oz. pkg.)

Filling:

2 (3 oz.) pkg. cream cheese, softened	3 tbsp. powdered sugar	2 oz. white chocolate baking bar, melted, cooled
1 tbsp. grated lime peel

Topping:

3 peaches, peeled, sliced	� cup orange marmalade	� cup raspberries or blackberries

1. Heat oven to 450�. Prepare pie crust as directed on package for one-crust baked shell using 9" tart pan with removable bottom. Place crust in pan; press in bottom and up sides. Trim edges if necessary. Bake for 9 to 11 minutes or until light golden brown. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese until smooth. Add powdered sugar; beat until creamy. Beat in melted white chocolate until well blended. Stir in lime peel.
3. Spread filling in cooled baking shell. Arrange peach slices over filling.
4. In small saucepan, melt orange marmalade over low heat. Brush over peaches to glaze. Place raspberries over peaches. Refrigerate at least 1 hour before serving. If desired, garnish top with addition grated lime peel. Store in refrigerator.

Ingredient info:
To get 1 tablespoon of grated lime peel, use about 1 � limes.

Ingredient substitution:
In this tart, nectarines can be used in place of the peaches. Nectarines do not have to be peeled.

Serving size: 1/8 of recipe
Calories: 290
Calories from fat: 150
Dietary exchanges: 1 starch, 1 fruit, 3 � fat OR 2 carbohydrate, 3 � fat