Spring Fruit Charlotte

Base
1 lemon
3 cans (15.25 ounces each) sliced peaches, drained
1 pint blueberries
1 can (21 ounces) cherry pie filling
1/4 teaspoon cinnamon

Topping
1 package (3 ounces) cook and serve vanilla pudding and pie filling (not instant)
1 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1 egg
16 slices firm white bread
Powdered sugar
Vanilla ice cream (optional)

1. Preheat oven to 400� F. Zest whole lemon; set aside. Juice lemon to measure 1 tablespoon juice. In a bowl, combine peaches, blueberries, pie filling, lemon juice and cinnamon; mix gently. Reserve 1 cup of the fruit mixture. Pour remaining fruit mixture into a oval baker, mounding slightly in center.

2. In a bowl, blend pudding mix, milk, cinnamon, vanilla and egg using a whisk. Cut crusts off bread. Dip each bread slice into egg mixture to coat lightly; arrange in overlapping circular pattern on top of fruit, leaving center open.

3. Pour any remaining egg mixture over bread. Spoon reserved fruit mixture into opening.

4. Bake 25-30 minutes or until edges of bread are deep golden brown. Remove from oven to cooling rack. Let stand 10 minutes; sprinkle with powdered sugar. Sprinkle reserved lemon zest over top. Serve warm with ice cream, if desired.

Yield: 8 servings or 16 sample servings

(Light) Nutrients per serving: Calories 380, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 30 mg, Carbohydrate 79 g, Protein 9 g, Sodium 430 mg, Fiber 4 g

Cook's Tips: Three large fresh peaches (1 1/4 pounds), pitted and cut into 1-inch pieces, can be substituted for canned peaches.

Source: Pampered Chef