Fruit Phyllo Tarts
Per ServingFruit Phyllo Tarts |
||
|---|---|---|
| Makes: 30 servings | ||
| Serving Size: 2 tartlets | ||
| Calories | 210 | |
| Fat | 11 | g |
| Saturated Fat | 1.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 1 | g |
| Fiber | 0 | g |
| Sugars | 1 | g |
| Cholesterol | 75 | mg |
| Sodium | 275 | mg |
| Protein | 25 | g |
| Choices: Lean meat 4, Fat 1 | ||
- Makes: 30 servings
- Serving Size: 2 tartlets
- Preparation Time: 30 minutes (including assembling the tarts)
- Cooking Time: 8 minutes
Ingredients
| 2 | pkgs. frozen phyllo tarts | |
| Filling | ||
| 1/4 | cup | Splenda |
| 2 | Tbsp. | arrowroot or cornstarch |
| 1/4 | tsp. | salt |
| 1 | cup | 1% milk |
| 1 | egg | |
| 1 | tsp. | vanilla extract |
| 1/2 | cup | light whipped topping |
| Garnish | ||
| 8 | oz. | blackberries |
| Extra whipped topping if desired (not included in nutritional analysis) | ||
Directions
- Bake the frozen tarts at 350°F for 5 minutes to crisp them up. Set aside.
- In a medium saucepan, stir the Splenda with the arrowroot or cornstarch and salt. Stir in the milk until smooth. Cook over medium heat, stirring until mixture boils; boil for 1 minute.
- In a cup, beat the egg with a fork. Stir in a small amount of the hot milk mixture. Slowly pour the egg mixture back into the sauce, stirring rapidly to prevent lumping; do not boil. Cook until thickened. Pour the mixture through a fine sieve to remove any of the egg pieces that did not completely incorporate. Pour the strained mixture into a bowl, cover, and refrigerate for about 1 hour. Stir in the vanilla. Fold in the whipped topping. Use an electric mixer to blend everything together until smooth.
- Spoon the custard evenly into the phyllo shells. Top each tart with one blueberry, one raspberry, one blackberry, and 1/6 of one strawberry, plus a dollop of whipped topping if desired.
