Rating: 2 stars
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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.

Recipe by Cooking Light March 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
15 servings (serving size: 2 tarts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

63 calories; calories from fat 36%; fat 2.5g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.4g; protein 1g; carbohydrates 8.4g; fiber 0.1g; cholesterol 7mg; iron 0.4mg; sodium 43mg; calcium 30mg.
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