Sensuous Phyllo Fruit Tartlets |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From SELF magazine. Ingredients:
4 sheets phyllo dough |
butter-flavored cooking spray |
1/4 cup raw sugar, such as turbinado, divided |
8 ounces nonfat vanilla yogurt, warmed to room temperature |
8 ounces neufchatel cheese or 8 ounces low-fat cream cheese |
1 teaspoon vanilla extract |
1 1/2 cups pitted cherries (such as raspberries, blackberries, blueberries and sliced strawberries) or 1 1/2 cups mixed berries (such as raspberries, blackberries, blueberries and sliced strawberries) |
1 tablespoon grand marnier or 1 tablespoon rum (optional) or 1 tablespoon kahlua (optional) |
Directions:
1. Preheat oven to 400°F
2. Place a sheet of phyllo on a flat surface such as a cutting board; spray lightly with spray and sprinkle with 1 tbsp sugar.
3. Cover with another sheet of phyllo. Repeat three times, finishing with spray and sugar.
4. Using a pizza cutter or a very sharp knife, cut the phyllo into 3-inch squares.
5. Place each square in a cup on a muffin tin, pressing in gently and fanning phyllo layers so corners don't overlap.
6. Bake 7 to 10 minutes or until golden.
7. Whip yogurt in a small bowl.
8. Fold in Neufchâtel and vanilla (and liquor, if desired).
9. Cover and refrigerate 10 minutes.
10. After cups have cooled, remove them from muffin tin.
11. Add 1 tbsp yogurt mixture to each cup.
12. Top with fruit and serve.
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