Diabetes Forecast

The Healthy Living Magazine

Fruit Phyllo Tarts

Per Serving

Fruit 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


2 pkgs. frozen phyllo tarts
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
8 oz. blackberries
Extra whipped topping if desired (not included in nutritional analysis)


  1. Bake the frozen tarts at 350°F for 5 minutes to crisp them up. Set aside.
  2. 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.
  3. 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.
  4. 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.

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