It was just okay, nothing special. I wasn't overly impressed but I think with some changes they could be better. Ultimately they had a slightly strange taste that wasn't as appealing as I would have liked.
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.
More From Cooking Light
- 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
- 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.
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