Orange-Berry Tart

Pastry for Single-Crust Pie (see recipe, below)
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 cup sugar
1 teaspoon finely shredded Florida Orange Peel (set aside)
1 tablespoon Florida Orange Juice
2/3 cup Florida Orange Juice
1 tablespoon sugar
2 teaspoons cornstarch
2 Florida Oranges, peeled, sectioned, and seeded
1 pint strawberries, hulled and halved
Thin strips of Florida Orange Peel (optional)
Thin strips of lime peel (optional)

For filling, in a medium mixing bowl combine cream cheese, the 1/4 cup sugar, and the1 tablespoon orange juice.  Beat with an electric mixer on high speed until light and fluffy.  Stir in the 1 teaspoon orange peel.  Spread filling in baked tart shell.

For orange glaze, in a small saucepan combine the 2/3 cup orange juice, the 1 tablespoon sugar, and cornstarch.  Cook and stir over medium heat until mixture is thickened and bubbly.  Cook and stir for 2 minutes more.  Remove from heat.  Cool completely.

Arrange orange sections then strawberry halves atop cheese filling.  Spoon orange glaze over all.  Sprinkle with thin strips of orange peel and lime peel, if desired.  Cover and chill up to 6 hours.  Remove sides of pan from tart and place tart on serving plate.

Makes 10 servings.

PASTRY FOR SINGLE-CRUST PIE:  In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.  Cut in 1/4 cup shortening until mixture resembles fine crumbs.  Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon of the water at a time over part of the mixture; gently toss with a fork.  Push moistened dough to side of bowl.  Repeat until all dough is moistened.  Form dough into a ball.

NUTRITION FACTS PER SERVING:  214 cal., 5 g pro., 27 g carbo., 10 g total fat (5 g sat. fat), 16 mg cholesterol, 2 g dietary fiber, 146 mg sodium.  Daily value:  56% vit. C, 13% folate, 18% thiamine, 11% riboflavin.