2 cups ground gingersnap cookies (approx 38 cookies)*
2 tbsp sugar**
1/3 cup butter flavor shortening
1 brick (8-oz) cream cheese, softened
1/4 cup sugar**
2 tsp lemon juice
1/2 cup whipping cream
1/4 cup apricot preserves
1 tbsp water
Your choice of assorted fruit ie strawberries, blueberries, raspberries, grapes,kiwi, etc.
Preheat oven to 350 degrees.
To make crust, combine the ground cookies, and sugar. Using a pastry blender or two knifes, cut in the shortening until moist clumps form. Press mixture into bowwom and sides of a 10-inch removeable bottom tart pan (or use a 10-inch springform pan but do not put crumbs far up the side.) Bake at 350 degrees for 8 minutes or until lightly browned. Allow to cool.
To make the filling, comine cream cheese, sugar, and lemon juice with an electric mixer. Add the whipping cream and beat at high speed until mixture is light and fluffy. Spread the mixture into the tart shell and allow to chill for several hours.
Before serving, arrange the fresh fruit on top of the chilled filling. Combine the apricot preserves and water; brush over the top of the fruit. Garnish with fresh mint leaves, if desired.
*For diabetics, you can use sugar-free gingersnaps or sugar-free vanilla wafers.
**For diabetics, you can use the same amount of Splenda granular as is listed for the sugar.