strawberries1.JPGTart Crust
One twin pack from a 16 oz. pkg. Athens Fillo (Phyllo) Dough
Butter Flavored Pam
16 oz. Fat Free Sour Cream
1 Pint Strawberries
16 0z. Fat Free Cool Whip (Sugar Free or Lite will work just as well)
1 cup ? Splenda
2 cups frozen raspberries (thawed)
2 Tablespoons Splenda (or to taste)
2 teaspoons cornstarch

Preheat oven to 350.  Follow directions on Phyllo package for handling dough.  Do not let it dry out.  Spray muffin pan lightly with butter flavored Pam.  Remove one sheet of phyllo and use kitchen shears to cut it into six rectangular pieces.  Place one rectangle into muffin well and gently press it around the sides and bottom.   Spritz with Pam.  Layer another rectangle on top of the folded piece and overlap it slightly over the edges of the cup.  Spritz again with Pam.  Continue layering and spraying until all six pieces have been placed in the cup.  Cover with a slightly damp paper towel or kitchen towel until all 12 cups have been filled.  Bake for 10 to 12 minutes until browned.  Remove from oven and set aside to cool.

Mash 5 strawberries with potato masher or fork in medium bowl.  Add Cool Whip, sour cream, and Splenda and mix well.  I added Splenda to taste and I think it may have been about a cup but you may need to adjust to your taste.

Place raspberries in blender (or, if you’re like me, the mighty Magic Bullet!) and puree.  Strain into small saucepan to remove seeds.  Add Splenda and heat on medium until mixture just begins to simmer.  Stir in cornstarch mixed with 2 Tablespoons cold water and stir till glaze is thickened.  Remove from heat and set aside.

Fill each cup with 2 Tablespoons filling, garnish with strawberry slices, and drizzle with raspberry glaze.  Refrigerate until ready to serve.

Makes 24 tarts.  Each tart has approximately 60 calories.

By the way…hubby likes lemon so I mixed 1 cup of Cool Whip with 1 cup of Fat Free sour cream and stirred in some Splenda and True Lemon (this is a crystallized lemon substitute that’s found in the spice aisle) and spooned a couple of Tablespoons into a phyllo shell.  He loved it!  I’m thinking fresh peaches in July, oranges in the winter, you get the picture!


kiki says 1st May @ 17:24

Wow, that looks SO good! I am a strawberry freak! My trainer would kick my @ss if I ate that though…maybe in July for my birthday :O)

patty says 1st May @ 20:39

What can I say? I love to create in the kitchen and it’s a challenge to do it with limited sodium, fat, and sugar. These are not life threatening however. Don’t wait till July to treat yourself. Take one to your trainer. 😉

My Journey says 2nd May @ 10:37

Wow that looks great! You should copy/paste this to the recipe blog on my page. I want to gather a collection! Too bad I’m focused on protein right now. Soon enough I’ll be adding this type of enjoyment slowly back into my diet! Yummy!

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