Melon and Cream Tartlets
Nonstick cooking spry
inch sheets 18x14 frozen phyllo dough, thawed
14 ounce can fat-free sweetened condensed milk (1-1/4 cups)
cup light dairy sour cream
teaspoon finely shredded lemon peel
cup fresh lime juice
tablespoons melon liqueur (Midori)
Thin slices of honeydew melon
Mint leaves (optional)
- Lightly spray ten 2-1/2-inch muffin cups with non-stick coating; set aside.
- Spray one sheet of phyllo with nonstick coating. Cut the sprayed phyllo sheet lengthwise into thirds and crosswise into fifths, making fifteen 3-1/2x4-1/2-inch rectangles. Arrange four rectangles on top of each other so points do not overlap. Press stack of phyllo into a muffin cup, pleating phyllo as necessary to fit. Repeat spraying, cutting, and stacking phyllo rectangles to make total of 10 tartlet sheets. Discard the five remaining rectangles from the final sheet of phyllo.
- Bake in a 350 degrees F oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cook completely on a wire rack.
- For filling, combine condensed milk, sour cream, lime peel, lime juice, and liqueur in a medium mixing bowl. Stir about 3 minutes or until mixture is slightly thickened. Cover and chill for 4 to 6 hours.
- Spoon about 1/4 cup filling into each baked tart shell. Top with thin pieces of honeydew melon and, if desired, a raspberry and a mint leaf. Serve immediately. Makes 10 tartlets.
From the Test Kitchen
Tart shells may be made ahead and stored, tightly covered, in the refrigerator overnight or frozen for up to 1 month.
Nutrition Facts(Melon and Cream Tartlets)
- Per serving:
- 159 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 2 mg chol.,
- 43 mg sodium,
- 32 g carb.,
- 0 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet