Ingredients
- shortcrust pastry for a single-crust 10" tart shopping list
- 1 egg white shopping list
- 1/2 cup sugar shopping list
- 8 ounces light cream cheese, room temperature shopping list
- 2 tbsp vanilla (or plain) yogurt shopping list
- 2 tbsp White Zinfandel wine shopping list
- 1 tbsp vanilla shopping list
- 1 peach, skinned and diced shopping list
How to make it
- Preheat oven to 450°F.
- Roll out pastry dough and line an 11" tart pan (preferably with a removable bottom!). Dock with a fork and brush all over with the egg white.
- Bake 16 minutes. Cool completely.
- Meanwhile, beat together sugar, cream cheese, yogurt, wine and vanilla until smooth.
- Fold in peaches gently.
- Pour cheese mixture into the baked pie shell and chill 5-6 hours before serving.
People Who Like This Dish 3
- theoldprof Belleville, CA
- quaziefly ALL POINTS
- californiacook CA
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- rosiek Waterloo, CA
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The Rating
Reviewed by 4 people-
Mmmmmm. This sounds delish! Thank you for sharing the recipe.
californiacook
in loved it
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That sounds like a winner. The zinfandel's flavor accented by the peaches, all surrounded by that smooth cream cheese mixture is just about decadent. I will make this! Hi-5 and thanks for sharing.
JJ
theoldprof
in Belleville loved it
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