The contrast of the silky filling against the crunchy crust and juicy red berries creates an ethereal dessert. If the crust crumbles when removed from the pan, don't despair - no one has ever refused to eat it because it doesn't look perfect!
1 cup all purpose flour
½ cup coarsely chopped sunflower kernels
¼ cup packed brown sugar
½ cup sunflower oil margarine, soften to room temperature
8 ounces reduced fat cream cheese, softened to room temperature (see note)
½ teaspoon vanilla
1 cup powdered sugar
½ cup red currant jelly
3-4 cups whole strawberries
Note: Use block cream cheese; whipped tub will be too soft.
Preheat oven to 375° F. Combine flour, sunflower kernels, brown sugar and margarine in a 13 X 9 inch pan. Bake 15 to 20 minutes, stirring once, until golden. Use a spoon to firmly press remaining warm crumbs into ungreased 9-inch pie pan or square baking pan. Cool in refrigerator.
In a medium bowl, blend cream cheese, vanilla, and powdered sugar until smooth; spread over chilled crust. Slowly melt jelly over medium heat until liquid, be careful not to boil. Let cool slightly.
Starting in the middle of the tart, place largest strawberries, point up, in the middle and fill in with the smaller ones, completely covering the cream layer. Pour the melted jelly over the strawberries and chill at least 4 hours before serving.
Per serving -- Calories: 319; Total Fat: 16 g; Carbohydrates: 39 g; Sat. Fat: 4.7 g; Dietary Fiber: 1 g; Cholesterol: 13 mg; Protein: 5 g; Sodium: 230 mg; Calcium: 41 mg