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.

Yield: 15 servings (serving size: 2 tarts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 36%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1g
  • Carbohydrate: 8.4g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.4mg
  • Sodium: 43mg
  • Calcium: 30mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. Combine yogurt and 1/2 teaspoon rind in a medium bowl. Gently fold in whipped topping.
  3. 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.
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