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Berry Phyllo Tarts Recipe

Photo by: Taste of Home

Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Oaklyn, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."

This recipe is:

Healthy

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6 Servings
Prep/Total Time: 30 min.

Ingredients

12 sheets phyllo dough (14 inches x 9 inches)
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon grated orange peel
FILLING:
1/4 cup orange marmalade
1 cup navel orange sections
1 cup sliced fresh strawberries
1/2 cup each fresh raspberries, blueberries and blackberries
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon grated lemon peel
1/2 teaspoon grated lime peel
Fresh mint, optional

Directions

Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange peel until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden.
In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime peel; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired. Yield: 6 servings.

Nutritional Analysis: One serving (1 tart with aobut 1/2 cup fruit) equals 204 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 159 mg sodium, 35 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

Berry Phyllo Tarts published in Light & Tasty April/May 2001, p5

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