Very Berry Tarts
Very Berry Tarts
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 (recipe below)
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Grated lemon rind (optional)
Preparation
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.
Combine yogurt and 1/2 teaspoon rind in a medium bowl. Gently fold in whipped topping.
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.
Yield
15 servings (serving size: 2 tarts)
Nutritional Information
CALORIES 63(36% from fat); FAT 2.5g (sat 0.3g,mono 1.2g,poly 0.4g); IRON 0.4mg; CHOLESTEROL 7mg; CALCIUM 30mg; CARBOHYDRATE 8.4g; SODIUM 43mg; PROTEIN 1g; FIBER 0.1gThe combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Triple Berry Curd
This recipe goes with Very Berry Tarts
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Ingredients
1 cup frozen blackberries, thawed
1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
2/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 tablespoons fresh lemon juice
3 large eggs
2 tablespoons butter
Preparation
Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Yield
2 1/2 cups (serving size: 1 tablespoon)
Nutritional Information
CALORIES 29(31% from fat); FAT 1g (sat 0.5g,mono 0.3g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 17mg; CALCIUM 4mg; CARBOHYDRATE 4.8g; SODIUM 18mg; PROTEIN 0.6g; FIBER 0.4g
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 (recipe below)
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Grated lemon rind (optional)
Preparation
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.
Combine yogurt and 1/2 teaspoon rind in a medium bowl. Gently fold in whipped topping.
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.
Yield
15 servings (serving size: 2 tarts)
Nutritional Information
CALORIES 63(36% from fat); FAT 2.5g (sat 0.3g,mono 1.2g,poly 0.4g); IRON 0.4mg; CHOLESTEROL 7mg; CALCIUM 30mg; CARBOHYDRATE 8.4g; SODIUM 43mg; PROTEIN 1g; FIBER 0.1gThe combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Triple Berry Curd
This recipe goes with Very Berry Tarts
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Ingredients
1 cup frozen blackberries, thawed
1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
2/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 tablespoons fresh lemon juice
3 large eggs
2 tablespoons butter
Preparation
Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Yield
2 1/2 cups (serving size: 1 tablespoon)
Nutritional Information
CALORIES 29(31% from fat); FAT 1g (sat 0.5g,mono 0.3g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 17mg; CALCIUM 4mg; CARBOHYDRATE 4.8g; SODIUM 18mg; PROTEIN 0.6g; FIBER 0.4g
0
Replies
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Very Berry Tarts
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 (recipe below)
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Grated lemon rind (optional)
Preparation
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.
Combine yogurt and 1/2 teaspoon rind in a medium bowl. Gently fold in whipped topping.
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.
Yield
15 servings (serving size: 2 tarts)
Nutritional Information
CALORIES 63(36% from fat); FAT 2.5g (sat 0.3g,mono 1.2g,poly 0.4g); IRON 0.4mg; CHOLESTEROL 7mg; CALCIUM 30mg; CARBOHYDRATE 8.4g; SODIUM 43mg; PROTEIN 1g; FIBER 0.1gThe combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Triple Berry Curd
This recipe goes with Very Berry Tarts
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Ingredients
1 cup frozen blackberries, thawed
1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
2/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 tablespoons fresh lemon juice
3 large eggs
2 tablespoons butter
Preparation
Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Yield
2 1/2 cups (serving size: 1 tablespoon)
Nutritional Information
CALORIES 29(31% from fat); FAT 1g (sat 0.5g,mono 0.3g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 17mg; CALCIUM 4mg; CARBOHYDRATE 4.8g; SODIUM 18mg; PROTEIN 0.6g; FIBER 0.4g0 -
Does the nutritional information for the tarts include the Triple Berry Curd?
Thanks for a yummy recipe!:flowerforyou:0 -
The Very Berry Tarts and Triple Berry Curd have seperate nutrition facts.
Tarts
CALORIES 63(36% from fat); FAT 2.5g (sat 0.3g,mono 1.2g,poly 0.4g); IRON 0.4mg; CHOLESTEROL 7mg; CALCIUM 30mg; CARBOHYDRATE 8.4g; SODIUM 43mg; PROTEIN 1g; FIBER 0.1g
Curd
CALORIES 29(31% from fat); FAT 1g (sat 0.5g,mono 0.3g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 17mg; CALCIUM 4mg; CARBOHYDRATE 4.8g; SODIUM 18mg; PROTEIN 0.6g; FIBER 0.4g0 -
oo.. another yummy recipe.. thanks for sharing!
looks like i'll be adding some variety to our desserts :flowerforyou: 0 -
oo.. another yummy recipe.. thanks for sharing! looks like i'll be adding some variety to our desserts :flowerforyou:
Your welcome!! Enjoy! 0
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