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Preheat oven to 350°F. Combine cranberries, dried plums, 1/4 cup sugar and orange juice in a small saucepan. Cook over medium heat until the cranberries pop and the mixture thickens slightly, stirring frequently. Set aside.
In a food processor, combine cream cheese, the remaining 1/4 cup sugar, egg, egg white and vanilla. Cover and process until smooth, scraping the side of the bowl as necessary. Set aside.
Coat a 9-inch tart pan with a removable bottom (or a pie plate) with cooking spray. Unfold phyllo dough; remove 1 sheet. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with cooking spray. Top with a second sheet; trim to form a 13-by-9-inch rectangle. Gently press trimmed phyllo rectangle into the prepared pan, allowing ends to extend over edge of pan. Coat with cooking spray; sprinkle with some of the wheat germ. Coat and layer 2 more sheets of phyllo; place across phyllo in pan in a crisscross fashion. Coat with cooking spray; sprinkle with more of the wheat germ. Repeat twice with remaining phyllo and wheat germ. (If desired, turn under edges of phyllo to form an edge.) Bake for 5 minutes.
Spoon cream cheese filling into phyllo crust, spreading evenly. Spoon cranberry mixture onto filling. Using a knife, carefully cut through cranberry mixture and filling to marble slightly
Bake for 20 to 25 minutes or until phyllo is light brown and filling is set. If necessary to prevent overbrowning, cover edge of tart with foil for the last 10 minutes of baking. Cool in the pan on a wire rack for 1 hour. Cover and chill for at least 4 hours or up to 24 hours.