These flaky phyllo tartlets feature a creamy yogurt filling topped with a mixture of blueberries, sliced strawberries and raspberries.
- 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 1/2 cups lemon low-fat yogurt
- 1 cup frozen whipped topping, thawed
- 1 teaspoon lemon zest
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
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.
Layer paper towels to 1/2-inch thickness. Spoon the yogurt onto paper towel layers and cover with additional paper towels.
Let stand for 5 minutes. Spoon yogurt into a medium bowl. Gently fold in whipped topping and lemon zest.
Lightly butter 3” tart pans. Layer 5 phyllo sheets, brushing each with melted butter. Cut four, 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 16 tarts.
Bake empty phyllo shells in preheated 350°F oven for 8 to 10 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.