When a celebrated chef tells you how to cook sweet yogurt mini tarts with mouth watering apple-ginger toppings, all with just 1 tablespoon oil, you have got to savor the recipe and enjoy it to its fullest! And this is what Nancy S Hughes, author of 11 cookbooks, is telling us today. To make these tarts even sweeter, we have a nutritional analysis that'll leave you asking for more!
Nutritional Analysis Per Serving
- Calories 50
- Total Fat 2.5 g
- Saturated Fat 1 g
- Cholesterol 0 mg
- Sodium 80 mg
- Carbohydrates 6 g
- Fiber 1 g
- Protein 1 g
Ingredients:
Topping:
- 1 Tbsp canola oil 15 mL
- 1 cup diced Granny Smith apples, unpeeled (about 4 oz/125 g total), about 1/3-inch cubes 250 mL
- 2 Tbsp dried tart cherries 30 mL
- 1 Tbsp SPLENDA® No Calorie Sweetener, granulated 15 mL
- 1 tsp grated gingerroot 5 mL
- 1 tsp vanilla 5 mL
- Dash of salt
Filling:
- 1/2 cup 0% Plain Greek Yogurt 125 mL
- 1 Tbsp SPLENDA® No Calorie Sweetener, granulated 15 mL
- 1/2 tsp vanilla 2 mL
- 1 package mini phyllo tart shells*
Instructions:
- In medium nonstick skillet, heat oil over medium heat until hot. Add apples and cherries and cook 3 minutes or until tender, stirring occasionally. Remove from heat and cool to room temperature. Stir in remaining topping ingredients.
- In small bowl, whisk together filling ingredients and set aside.
- At time of serving, spoon equal amounts of yogurt mixture (about 1 1/2 tsp/7 mL) in each of 15 mini tarts. Top each with equal amounts of apple mixture (about 2 tsp/10 mL) on top of each tart. Serve immediately for peak texture.
Yield: 12 tarts. Serving size: 1 tart.
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