Lobster and Mango Salad Tarts
Per ServingLobster and Mango Salad Tarts |
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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.