Lobster and Mango Salad Tarts
Per ServingLobster and Mango Salad Tarts |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1/4 recipe | ||
| Calories | 245 | |
| Fat | 6 | g |
| Saturated Fat | 0.8 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 26 | g |
| Fiber | 2 | g |
| Sugars | 14 | g |
| Cholesterol | 70 | mg |
| Sodium | 430 | mg |
| Protein | 22 | g |
| Choices: Starch 0.5, Fruit 1, Lean meat 3, Fat 2 | ||
- Makes: 4
- Serving Size: 1/4 recipe
Ingredients
| 8 | oz. | plain, low-fat yogurt |
| 1 | lb. | lobster meat, steamed, cooled, and diced |
| 1/4 | cup | finely minced shallot |
| 1 | large | mango, diced into 1/4-inch pieces |
| 1 | cup | roughly chopped cilantro |
| 1 | lemon, juiced | |
| 1 | package | mini phyllo tart shells |
| (can be purchased in most grocery stores) |
Directions
- Drain the yogurt through a cheesecloth or coffee filter placed in a strainer that has been put in a bowl. This will reduce whey and make a thicker consistency.
- Mix the lobster, shallot, mango, cilantro, lemon, and half the yogurt. Blend well. Add the remaining yogurt as necessary for desired consistency.
- Serve in a mini phyllo tart shell or over mixed greens.
