Description
These flaky phyllo tartlets feature a creamy yogurt filling topped with a mixture of blueberries, sliced strawberries and raspberries.
Ingredients
- 15 sheets Athens® Phyllo Dough (9″x 14″), thawed
- 1 1/2 cups blueberries, sliced strawberries and raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 3/4 cups lemon Greek yogurt
- 1 1/4 cup frozen whipped topping, thawed
- 1 teaspoon lemon zest
- 1/4 cup butter, melted
Directions
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
In a medium saucepan, combine berries, sugar, lemon juice and water. Cover and simmer stirring occasionally, until tender,
about 10 minutes. In small bowl, dissolve the cornstarch in water. Add cornstarch mixture to berries and simmer until thickened, stirring constantly, about 1 minute. Cool berry mixture, then refrigerate.
Spoon yogurt into a medium bowl. Gently fold in whipped topping and lemon zest.
Lightly butter 3” tart pans (an alternative is 3″ cupcake tins). Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface. Lightly brush or dab with butter. Layer with another sheet of phyllo. Layer and repeat with 2 more phyllo sheets, brushing each with melted butter. Cut six, 4-inch circles from phyllo stack. Place cut circles in the buttered pan. Carefully push phyllo into pan, pressing firmly against bottom and sides. Repeat process three times to make 18 tarts.
Bake empty phyllo shells for 10 to 12 minutes or until golden brown. Cool for 5 minutes. Remove phyllo shells from pans. Spoon yogurt mixture into shells. Top each tartlet with berry mixture.
Nutrition
Serving size: 1 tartlet (91g), Amount per serving: Calories 120, Total Fat – 3.5g, Saturated fat – 2.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 35mg, Dietary Fiber – 1g, Total Carbohydrate – 18g, Sugars – 9g, Protein – 3g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium – 2%
