Ingredients:

Prep: 25 minutes Bake: 16 minutes Chill: 1 hour
Oven: 375°F Makes: 10 wedges
1 recipe Lemon Cream
2⁄3 cup quick-cooking rolled oats
1⁄3 cup whole wheat pastry flour or whole wheat flour
1⁄3 cup all-purpose flour
1⁄2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1⁄4 cup butter, softened
1⁄4 cup sugar
1⁄4 teaspoon baking soda
1⁄8 teaspoon salt
1 teaspoon finely shredded lemon peel
11⁄2 cups fresh blueberries
11⁄2 cups fresh raspberries

Directions:

1. Prepare Lemon Cream at least 24 hours before preparing tart.
   
2. Preheat oven to 375°F. For dough, in a small bowl combine oats, whole wheat pastry flour, and all-purpose flour; set aside. In a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in as much of the oat mixture as you can with the mixer. Using a wooden spoon, stir in any remaining oat mixture and the lemon peel. Form dough into a ball.
   
3. Pat dough onto bottom and up the sides of a lightly greased 10-inch tart pan with a removable bottom. Prick dough on the bottom with a fork. Line dough with a double thickness of foil.
   
4. Bake for 8 minutes. Remove foil. Bake about 8 minutes more or until crust is dry and lightly browned. Cool completely on a wire rack. Remove sides of tart pan. Place crust on a serving platter. Spread Lemon Cream evenly in the bottom of the crust. Top with blueberries and raspberries.
5. Chill tart, loosely covered, for up to 1 hour. To serve, cut into wedges.
   

Lemon Cream: Line a yogurt strainer, sieve, or small colander with three layers of 100-percent-cotton cheesecloth or a clean paper coffee filter; place over a large bowl. Spoon one 16-ounce carton plain low-fat or fat-free yogurt* into strainer. Cover with plastic wrap; chill for 24 hours. Discard liquid in bowl. In a small bowl stir together the yogurt and 1⁄3 cup lemon curd. Cover and chill for up to 3 days. Makes about 11⁄3 cups.

*Be sure to use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.

Yield: