Sweet yogurt mini tarts with apple ginger topping

less_of_me
on 12/14/11 2:44 am - Ottawa, Canada
Sweet yogurt mini tarts with apple-ginger topping   Yield: 12 tarts   4 sheets phyllo pastry Canola oil cooking spray   Topping 1 tbsp canola oil 1 cup finely diced Granny smith apples, unpeeled 2 tbsp dried tart cherries 1 tbsp granulated artificial sweetener 1 tsp grated ginger root 1 tsp vanilla Dash of salt   Filling  ½ cup plain nonfat Greek yogurt 1 tbsp granulated artificial sweetener ½ tsp vanilla   Directions:  
  1. Preheat oven to 375F.
  2. To make phyllo tart shells, defrost phyllo pastry. Lay one sheet of pastry on countertop and spray with canola oil. Place second sheet of phyllo pastry over top. Continue layering and spraying with oil, until there are 4 layers of pastry. Cut pastry squares 3 x 3 inch. 
  3. Lightly spray 2 mini muffin pans. Line each muffin cup with one square of pastry, alternating sups so there ther is enough room for the pastry. Place six 4-layer phyllo pastry squares into each muffin pan. Bake cups for 5 minutes or until nicely browned.
  4. To prepare topping: In medium non-stick skillet, heat canola oil over medium heat until hot. Add apples and cherries and cook 3 minutes or until tender, stirring occasionally. Remove from heat and cool to room temperature. Stir in remaining topping ingredients.
  5. To prepare filling: In small bowl, whisk together yogurt, sweetener and vanilla. Set aside.
  6. At time of serving, spoon equal amounts of yogurt mixture (about 1 ½ tsp) in each of the 12 mini tarts. Top each with equal amounts of apple mixture (about 2 tsp) on top of each tart. Serve immediately.
  Nutrient info: Calories 50; Total Fat 2.5g; Saturated fat 1 g; Cholesterol 0 mg; Sodium 80 mg; Carbohydrates 6 g; Fibre 1 g; Protein 1 g.   Source: Canolainfo.org
 
littleskie
on 12/30/11 7:15 pm - freeport, TX
RNY on 08/19/09 with
Sounds good. Something interesting to try. Thanks.
            


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