Recipes Very Berry Tarts (Dessert, Vegetarian)

    • 1 cup vanilla low-fat yogurt
    • ½ teaspoon grated lemon rind
    • ½ cup fat-free whipped topping
    • ½ cup plus 2 tbsp. Triple Berry Curd (see below)
    • 2 (2.1-ounce) packages mini phyllo shells
    • Grated lemon rind (optional)

Spoon the yogurt onto several layers of heavy-duty paper towels; spread to ½-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. 

Triple Berry Curd 

  • 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  

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. Store any remaining puree for another use; refrigerate.  Combine sugar, cornstarch, & salt in a medium saucepan.  Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly. 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).

Nutrition Information

63 Calories, 2.5g Fat, 1g Protein, 8.4g Carbohydrate, 7mg Cholesterol, .4mg Iron, 43mg Iron