Kiwi and Mango Tartlets

Healthier_Me

1 1/2 cups nonfat lemon flavored yogurt
1/4 cup canola oil
1/4 cup sugar
1 egg
3/4 cup whole-grain pastry flour
1/2 cup all-purpose flour
1 mango, finely diced
3 kiwi fruits, peeled, quartered and sliced
24 small mint leaves
2 teaspoons confectioners' sugar

Place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for at least 4 hours and up to 8 hours.
In a medium bowl, beat the oil, sugar and egg until creamy. In a separate bowl whisk together the whole-grain pastry flour and the all-purpose flour. Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is formed. Roll the dough into a ball and refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Spray a mini muffin tin or tartlet pan with cooking spray.
Roll the pastry dough into a 1/8-inch thick sheet. With a biscuit cutter or small glass make 24 rounds, about 2 1/2 inches in diameter. Place rounds in the pan and bake for 15 minutes, or until crisp. Remove tartlets from oven and set aside to cool completely. You can make the shells up to 3 days in advance and store them in the refrigerator in an airtight container.

Transfer the drained yogurt from the strainer to a small bowl. Discard the liquid. Fill each tartlet with 1 teaspoon of thickened lemon yogurt. Place about 2 teaspoons of diced mango and 2 slices of kiwi and a mint leaf on top of each tartlet. Sprinkle with confectioners' sugar. Serve immediately after filling.


Per Serving:

Calories 215; Total Fat 8 g; (Sat Fat 0.5 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 4 g; Carb 31g; Fiber 2 g; Cholesterol 30 mg; Sodium 25 mg
Excellent source of: Thiamin, Vitamin C,
Good source of: Vitamin A, Vitamin K

Difficulty: Intermediate
Prep Time: 30 minutes
Inactive Prep Time: 4 hours 30 minutes
Cook Time: 15 minutes
Yield: 8 servings, serving Size: 3 tartlets

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_146080,00.html

Healthier_Me

1 1/2 cups nonfat lemon flavored yogurt
1/4 cup canola oil
1/4 cup sugar
1 egg
3/4 cup whole-grain pastry flour
1/2 cup all-purpose flour
1 mango, finely diced
3 kiwi fruits, peeled, quartered and sliced
24 small mint leaves
2 teaspoons confectioners' sugar

Place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for at least 4 hours and up to 8 hours.
In a medium bowl, beat the oil, sugar and egg until creamy. In a separate bowl whisk together the whole-grain pastry flour and the all-purpose flour. Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is formed. Roll the dough into a ball and refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Spray a mini muffin tin or tartlet pan with cooking spray.
Roll the pastry dough into a 1/8-inch thick sheet. With a biscuit cutter or small glass make 24 rounds, about 2 1/2 inches in diameter. Place rounds in the pan and bake for 15 minutes, or until crisp. Remove tartlets from oven and set aside to cool completely. You can make the shells up to 3 days in advance and store them in the refrigerator in an airtight container.

Transfer the drained yogurt from the strainer to a small bowl. Discard the liquid. Fill each tartlet with 1 teaspoon of thickened lemon yogurt. Place about 2 teaspoons of diced mango and 2 slices of kiwi and a mint leaf on top of each tartlet. Sprinkle with confectioners' sugar. Serve immediately after filling.


Per Serving:

Calories 215; Total Fat 8 g; (Sat Fat 0.5 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 4 g; Carb 31g; Fiber 2 g; Cholesterol 30 mg; Sodium 25 mg
Excellent source of: Thiamin, Vitamin C,
Good source of: Vitamin A, Vitamin K

Difficulty: Intermediate
Prep Time: 30 minutes
Inactive Prep Time: 4 hours 30 minutes
Cook Time: 15 minutes
Yield: 8 servings, serving Size: 3 tartlets

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_146080,00.html

Pom_love_2

Mmmmm sounds wonderful, but since strawberries () are in season here, I'm going to do this with them and maybe vanilla or strawberry yogurt.
Funny, I was just wondering how I could make some little strawberry "pies" ! Didn't think of yogurt for the filling though, which was what had me stumped, great idea.

Thanks for posting this recipe :flowerforyou:

Healthier_Me

Very welcome!
Enjoy:bigsmile:

~Joanna:flowerforyou: