Sunday, January 12, 2014

Fruit Tarts

Fruit Tarts

These are a simple, light, healthy dessert that can be thrown together in a matter of minutes.  You can vary the fruit depending on your tastes- I definitely would have used a blueberry, blackberry, or raspberry had I hand some on hand.  I think the filling would also be great replacing the vanilla with lemon juice for a slightly different flavor.  For a slightly more elegant and glossy presentation you could melt a little light colored jelly or jam in the microwave (apple or apricot perhaps) and brush over top of the fruit to give it a sheen.

-1 (8 oz) package cream cheese (fat-free, or neufatchel works great)
-1/2 c sugar
-1 tsp vanilla
-1 c frozen whipped topping, thawed
-2 packs (15 shells each) phyllo tart shells
-desired sliced fruit

(Optional)  If desired, for more crisp shells, you can bake them at 350 for 3-5 minutes prior to filling (which I did).

In a medium bowl, beat cream cheese at medium speed until smooth.  Add sugar and vanilla, and beat until mixed.  Fold in whipped topping.  Spoon "cheesecake mousse" into phyllo cups, top with fruit, and serve, or chill until serving.  (Do not let these sit filled for too long or they will loose their crispness).

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