FRUITY LEMON SQUARES

2 Nectarines, sliced
1 Cup fresh blackberries
2 Containers (6 ounces each) lemon yogurt
3 Tablespoons powdered sugar
1 Cup whipping (heavy) cream
2 Tablespoons grated lemon peel
1/3 Cup powdered sugar
¾ Cup butter or margarine, cut into pieces
1½ Cups all-purpose flour

Heat oven to 350F. In medium bowl, mix flour, butter, 1/3 cup powdered sugar and 1 tablespoon of the lemon peel, using pastry blender or crisscrossing 2 knives, until coarse crumbs form. Press mixture evenly on bottom of rectangular pan, 13x9x2 inches. Bake 20 to 25 minutes or until crust is dry and light golden brown. Cool completely, about 30 minutes.

In chilled medium bowl, beat whipping cream, 3 tablespoons powdered sugar and remaining 1 tablespoon lemon peel with electric mixer on high speed until stiff peaks form. Gently stir in yogurt. Spoon over crust. Top with nectarines and blackberries. Serve immediately, or cover and refrigerate until serving. For serving pieces, cut into 5 rows. Store covered in refrigerator.

Serving size: 1 Square (1/20 of dessert)
Calories: 175
Fat: 11 g
Cholesterol: 30 mg
Carbohydrate: 17 g
Protein: 2 g
Sodium: 60 mg

TIP: Line pan with heavy-duty foil, leaving at least 3 inches around all edges. The foil serves as a handle for lifting the dessert out of the pan, so cutting and serving will be easier.

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