Ingredients:
Crust

1 cup flour	2 TBSP. nuts (finely chopped)
1 tsp. lemon peel	2 TBSP. Canola oil
3 TBSP. sugar	4 TBSP. buttermilk

Crust: Combine flour, lemon peel, nuts and sugar. Add oil and buttermilk. Mix with fork until dough ball forms. Press it smooth to form a disc. Refrigerate in plastic wrap 30 minutes.

Spray a cookie sheet with nonstick cooking spray.

Preheat oven to 275°.

Cut two (12 inch) squares of waxed paper. On flat surface, roll dough between sheets to 1/8-inch thickness. Peel off top sheet. Invert dough on pan. Remove remaining waxed paper. Make it fit the pan. Bake 12 minutes. Remove from oven and cool.

Ingredients:
Topping

¼ C. sugar	½ C fat-free ricotta cheese
1 tsp. vanilla	1 nectarine, peeled and sliced
3 kiwi fruit sliced	4 oz. lite cream cheese
1 C. strawberries sliced	½ C. sliced green grapes

Or you may use any fruit of your choice or whatever is in season.

Topping: Mix first four ingredients until smooth. Spread on cool crust and layer with fruit. Refrigerate while making glaze.

Ingredients:
Glaze 2/3 c. sugar 2 ½ TBSP. cornstarch 1 c. orange juice

2/3 C. sugar

2 ½ TBSP. cornstarch

1 c. orange juice

Glaze: Bring all ingredients to boil over medium heat, stirring constantly, and then cook for 1 minute. Remove from heat and let cool for five minutes.

Pour over fruit and refrigerate. (Do this as close to serving time as possible so crust does not get soggy). Serve before crust gets soggy.

Makes 12 servings (120 calories and 6 grams of fat per serving)