Summer Fruit Galette

8  ounces		low fat cream cheese
1/2  cup		confectioners sugar
1		egglands best large egg
2		TBS splenda baking sugars
1  teaspoon		vanilla extract
1		Pillsbury pie crust
2  cups		frozen or fresh mixed berries
3  tablespoons		Argo Corn Starch

Tip: Click on the ingredient links to learn the nutritional information for all the Summer Fruit Galette ingredients. The serving size for any ingredient in Summer Fruit Galette may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

place oven rack on lowest position and preheat oven to 400 degrees. mix cream cheese and confectioners sugar, 2 TBS cornstarch and egg yolk in medium bowl. in separate bowl combine fruit 2 TBS sugar, remaining cornstarch, and vanilla extract. unroll pie dough, roll to 13 inch diameter. slide onto cookie sheet. spread evenly with cream cheese mixture, leaving a 2 inch border. scatter fruit evenly over the cream cheese mixture. fold pastry border over fruit. brush dough with egg white and sprinkle with a little sugar. bake galette for 30 minutes until bubbly and golden brown. place on wire rack to cool. serve warm.