Recipes - Creamy Strawberry-Banana Tart
Makes 10 servings

Ingredients
1 package (16 ounces) frozen unsweetened whole strawberries, thawed
2 tablespoons plus 1-1/2 teaspoons frozen orange juice concentrate,
thawed and divided
1/4 cup sugar
1 envelope unflavored gelatin
3 egg whites, beaten
1 package (3 ounces) soft ladyfingers, split
4 teaspoons water
1/2 container (8 ounces) frozen reduced-fat nondairy whipped topping,
thawed
1 medium banana, quartered lengthwise and sliced
1 teaspoon multi-colored decorator sprinkles (optional)

1. Place thawed strawberries and 2 tablespoons orange juice
concentrate in blender container or food processor bowl. Blend or
process until smooth.
2. Stir together sugar and gelatin in medium saucepan. Stir in
strawberry mixture. Cook, stirring frequently, until boiling.
3. Stir about half of mixture into beaten egg whites. Return all to
saucepan. Cook, stirring constantly, over medium heat about 2 minutes
or until slightly thickened. (Do not boil.)
4. Pour into bowl. Refrigerate 2 to 2-1/2 hours or until mixture
mounds when spooned, stirring occasionally.
5. Cut half of ladyfingers in half horizontally. Place around edge of
9-inch tart pan with removable bottom. Place remaining ladyfingers
into bottom of pan, cutting to fit.
6. Stir together remaining 1-1/2 teaspoons orange juice concentrate
and water. Drizzle over ladyfingers.
7. Fold thawed dessert topping and banana into strawberry mixture.
Spoon into ladyfinger crust. Refrigerate at least 2 hours. Sprinkle
with multi-colored sprinkles, if desired. Cut into 10 wedges to
serve.

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