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Yogurt-Cheese Tarts with Mint

Photo: Iain Bagwell 

Hands-on time 24 mins
Total time 1 hr, 9 mins
Yield

Serves 12 (serving size: 1 tart)

Briny feta and rich Gorgonzola flavor these herby, creamy tarts.  

Ingredients

  • 3 1/2 tablespoons cornstarch
  • 3 tablespoons 2% reduced-fat milk
  • 2 cups plain 2% reduced-fat Greek yogurt
  • 1/4 cup packed fresh mint leaves
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
  • 2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
  • 1 large egg
  • 1 egg white
  • 12 small fresh mint leaves

Nutrition Information

  • calories 72
  • fat 3.3 g
  • satfat 2.2 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 6 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 24 mg
  • iron 0.0 mg
  • sodium 207 mg
  • calcium 74 mg
  • sugars 2 g

How to Make It

  1. Preheat oven to 325°.

  2. Combine cornstarch and milk in a small bowl. Place cornstarch mixture, yogurt, mint, rind, pepper, salt, feta, and Gorgonzola in a food processor; pulse to blend. With processor on, add egg and egg white; process until creamy.

  3. Spoon 1/4 cup yogurt mixture into each of 12 small ramekins or custard cups. Bake at 325° for 25 minutes or until tarts are almost set but still slightly wobbly. Turn off heat; leave in oven 5 minutes. Remove from oven; cool 15 minutes. Top each tart with a mint leaf.