Sunday, March 8, 2009

Very Berry Tarts

This is a great make-ahead dessert for a cocktail buffet, weekend brunch, or spring luncheon. You can prepare the curd and whipped topping mixture in advance; refrigerate separately until you're ready to serve. If you have prepared the other curd varieties, use all three on the dessert tray.

15 servings (serving size: 2 tarts)
* 1 cup vanilla low-fat yogurt
* 1/2 teaspoon grated lemon rind
* 1/2 cup frozen fat-free whipped topping, thawed
* 1/2 cup plus 2 tablespoons Triple Berry Curd
* 2 (2.1-ounce) packages mini phyllo shells (such as Athens)
* Grated lemon rind (optional)

Spoon the yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt into a bowl using a rubber spatula.

Combine yogurt and 1/2 teaspoon rind in a medium bowl. Gently fold in whipped topping.

Spoon 1 teaspoon Triple Berry Curd into each phyllo shell; top each with 2 teaspoons yogurt mixture. Garnish with additional lemon rind, if desired. Serve immediately.

Nutritional Information
Calories: 63 (36% from fat)
Fat: 2.5g (sat 0.3g,mono 1.2g,poly 0.4g)
Protein: 1g
Carbohydrate: 8.4g
Fiber: 0.1g
Cholesterol: 7mg
Iron: 0.4mg
Sodium: 43mg
Calcium: 30mg

source by:
recipes by: Elizabeth Taliaferro, Cooking Light
photo: Randy Mayor


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