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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This is a great make-ahead dessert for a cocktail buffet, weekend brunch, or spring luncheon. You can prepare the curd and whipped topping mixture in advance; refrigerate separately until you're ready to serve. If you have prepared the other curd varieties, use all three on the dessert tray. Ingredients:
1 cup vanilla low-fat yogurt |
1/2 teaspoon grated lemon rind |
1/2 cup frozen fat-free whipped topping, thawed |
1/2 cup plus 2 tablespoons triple berry curd |
2 (2.1-ounce) packages mini phyllo shells (such as athens) |
grated lemon rind (optional) |
Directions:
1. Spoon the yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt into a bowl using a rubber spatula.
2. Combine yogurt and 1/2 teaspoon rind in a medium bowl. Gently fold in whipped topping.
3. Spoon 1 teaspoon Triple Berry Curd into each phyllo shell; top each with 2 teaspoons yogurt mixture. Garnish with additional lemon rind, if desired. Serve immediately.
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