Fresh Strawberry Phyllo Tarts
(makes 6 serving)
| 2 | sheets thawed phyllo dough, 18" X 14" |
| refrigerated butter-flavored cooking spray |
| 2 | packets sugar substitute |
| 1 1/2 | cups (96 g) thawed sugar free, fat free whipped topping |
| 12 | ounces (360 g) fresh strawberries, sliced |
- Preheat oven to 350°F (180°C), Gas Mark 4.
- Lightly coat 6 nonstick muffin pans with cooking spray.
- Unfold 1st sheet of dough and coat with cooking spray and 1/2 of sugar substitute. Cut in half, stacking the two halves together. Cut the 2nd piece of dough in half and repeat coating and stacking dough so that you have 4 layers. Cut the dough into six 4-inch (10 cm) square pieces and gently press into muffin cups. Coat the edges with cooking spray. Bake for 10 minutes, until golden.
- Remove shells from pan and cool. Fill each shell with 1/4 cup (16 g) topping and some of the sliced strawberries. Serve immediately.
| Per serving: | 47 calories (11% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 10 g carbohdryate, 1 g dietary fiber, 0 cholessterol, 41 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (bread/starch) |
|
|
