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Preheat oven to 350F.
Coat a 10" tart pan with cooking spray.
2 cups gingersnap cookie crumbs
1 large egg white
1 pkg. (8oz) reduced-fat cream cheese, at room temperature
2 tbsp. chopped crystallized ginger
1 tbsp. packed light brown sugar
1 can (16oz) pear halves in juice, drained and sliced
2 tbsp. apricot all-fruit preserves, melted
12 servings
In a small bowl, mix the crumbs and egg white until well-blended.
Press onto the bottom and up the sides of the prepared pan.
Bake for 15 minutes, or until set.
Cool on a rack.
In a medium bowl, combine the cream cheese, ginger, and brown sugar.
Using an electric mixer on medium speed, beat for 2 minutes, or until fluffy.
Spread over the tart shell and top with the pears.
Brush with the preserves.
Coat a 10" tart pan with cooking spray.
2 cups gingersnap cookie crumbs
1 large egg white
1 pkg. (8oz) reduced-fat cream cheese, at room temperature
2 tbsp. chopped crystallized ginger
1 tbsp. packed light brown sugar
1 can (16oz) pear halves in juice, drained and sliced
2 tbsp. apricot all-fruit preserves, melted
12 servings
In a small bowl, mix the crumbs and egg white until well-blended.
Press onto the bottom and up the sides of the prepared pan.
Bake for 15 minutes, or until set.
Cool on a rack.
In a medium bowl, combine the cream cheese, ginger, and brown sugar.
Using an electric mixer on medium speed, beat for 2 minutes, or until fluffy.
Spread over the tart shell and top with the pears.
Brush with the preserves.