Servings: 4
Ingredients:
1/2 cup low-fat plain yogurt
4 packaged miniature graham cracker pie crusts
1 egg white, beaten
3 1/2 cups low fat cottage cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/2 cup sliced strawberry
2 tablespoons strawberry all-fruit spread
Directions:
1 Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
1/2 cup low-fat plain yogurt
4 packaged miniature graham cracker pie crusts
1 egg white, beaten
3 1/2 cups low fat cottage cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/2 cup sliced strawberry
2 tablespoons strawberry all-fruit spread
Directions:
1 Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
2
Preheat oven to 375 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely.
3
In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
4
Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
5
Place the fruit spread in a small microwave safe bowl and warm;
mix the sliced strawberries and fruit spread, cover and refrigerator.
6
When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.
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