Very Berry Tarts

Very Berry Tarts Recipe
Randy Mayor
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.

Yield:

15 servings (serving size: 2 tarts)

Recipe from

Cooking Light

Nutritional Information

Calories 63
Caloriesfromfat 36 %
Fat 2.5 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 1 g
Carbohydrate 8.4 g
Fiber 0.1 g
Cholesterol 7 mg
Iron 0.4 mg
Sodium 43 mg
Calcium 30 mg

Ingredients

1 cup vanilla low-fat yogurt
1/2 teaspoon grated lemon rind
1/2 cup frozen fat-free whipped topping, thawed
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Grated lemon rind (optional)

Preparation

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.

Elizabeth Taliaferro,

Cooking Light

March 2006
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