Hanging onto summer

Here are some recipes from yoplait.com that sound soo good. For the most part, especially if you use frozen (then thawed) or canned fruit, you can easily make these even as we move into December.

Fresh Fruit Tart (ha, or maybe thawed fruit)

1 box lemon cake mix
1/2 c. butter/marg. softened
1 egg
2 cups vanilla yogurt
1 box instant pudding and pie filling mix
3 cups sliced fruit, berries, mandarin segments
3 tbsp apricot preserves preheat oven to

375 (350 for dark/nonstick)

grease pizza pan. mix cake mix, butter and egg until crumbly. press on pan. bake 14 - 18 minutes. cool completely. beat yogurt and pudding (dry) med. speed until blended. spread over baked layer, and arrange fruit. heat preserves until melted and brush over. serve/store within 24 hours. (don't leave out for more than 2!)

Banana Split Tart

1 box refrigerated pie crust
1/2 c. semi sweet chips, melted
1 c. yogurt (vanilla or strawberry)
2 small bananas, sliced
1 can (21 oz) strawberry pie filling
1 c. fresh (or thawed) strawberries

preheat oven to 375.

unroll 1 crust flat, centered on ungreased cookie sheet. place 2nd crust on top, pressing to seal and roll our to 14 in. round. fold 1/2 in. of crust, forming a border. seal with fluted edge. prick generously with a fork. bake 20 - 25 minutes. cool for 30 minutes. spread 1/4 c. of melted chocolate and yogurt. add banana slices and pie filling. then strawberries and drizzle with remaining chocolate.

yum!