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Phyllo Fruit Tart Recipe

Phyllo Fruit Tart Recipe photo by Taste of Home

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This elegant treat tastes as fantastic as it looks. A topping of mixed berries would also be wonderful. Taste of Home Test Kitchen

This recipe is:

Healthy

Quick

Diabetic Friendly

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Phyllo Fruit Tart Recipe

Prep: 15 min. Bake: 5 min. + cooling

Yield: 8 Servings

15 5 20

Ingredients

1 tablespoon butter, melted
1 tablespoon canola oil
8 sheets phyllo dough (14 inches x 9 inches)
1 package (8 ounces) fat-free cream cheese
3 tablespoons confectioners' sugar
1 cup reduced-fat whipped topping
1 can (11 ounces) mandarin oranges, drained
4 kiwifruit, peeled and sliced
1-1/2 cups sliced fresh strawberries
1 ounce white baking chocolate, melted

Directions

In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.)
Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate. Yield: 8 servings.

Nutritional Facts 1 piece equals 183 calories, 6 g fat (3 g saturated fat), 7 mg cholesterol, 222 mg sodium, 26 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Originally published as Phyllo Fruit Tart in Healthy Cooking June/July 2010, p14

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Phyllo Fruit Tart

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Reviewed on Nov. 30, 2012 by lisettejohns

This was a good for a friend's "birthday cake" since she was on a diet. It is satisfying but we all ate more than one piece

Reviewed on Aug. 19, 2010 by uh60cw3wife

I used Bananas instead of Kiwi and Dark Chocolate and it was delicious.

Reviewed on Jun. 19, 2010 by eph467

I wouldn't bake the dough as long as directed next time - it browned too much. Would love to try this with black raspberries. I loved that the phyllo dough stayed crisp even with the topping on it.