Cranberry-Raspberry Tarts

Use frozen phyllo dough to make the light, flaky crusts for these low-cal cranberry-raspberry filled tarts.

Makes:
8 servings
Prep:
30 mins
Bake:
25 mins 350°F
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Cranberry-Raspberry Tarts

Ingredients
4
sheets frozen phyllo dough (17x12-inch rectangles), thawed
 
Nonstick cooking spray
1/2
cup packed brown sugar
1
tablespoon cornstarch
3
cups frozen unsweetened raspberries
2
cups cranberries
 
 
Whipped Topping or Whipped Milk Topping (see Recipe Center)

Directions

  1. Grease six 6-ounce custard cups; set aside. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth and removing only one sheet at a time.
  2. Using a sharp knife, cut the phyllo stack lengthwise into 6 strips. Then cut the strips crosswise into thirds forming 18 rectangles. Carefully press 3 rectangles into each prepared custard cup so that the entire cup is covered with phyllo. Set the phyllo-lined custard cups on a baking sheet.
  3. Meanwhile, in a large saucepan combine brown sugar and cornstarch; add raspberries and cranberries. Cook and stir over medium heat until thickened and bubbly. Pour the cranberry mixture into phyllo-lined custard cups.
  4. Bake in a 350 degree F oven for 25 to 30 minutes or until phyllo is golden. Cool completely on a wire rack. Sift powdered sugar lightly over phyllo cups or serve with dollops of whipped topping, if desired. Makes 8 servings.

Nutrition Facts

(Cranberry-Raspberry Tarts)
    Per serving:
  • 114 kcal cal.,
  • 1 g fat
  • 50 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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