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16 oz Plain nonfat yogurt
3 tb Sugar; up to 4
2 ts Lemon zest
Several drops orange extract
-or flower water
1 ts Dried lavender*
16 Wonton; (3 in.) wrappers
* butter-flavored cooking
-spray
16 lg Ripe strawberries; (about 2
-c)
2 tb Red currant jelly melted
-with 1 tbsp water
2 tb Chopped pistachio nuts
Per serving: Calories 211 Fat 4.4 g (17% of cal.) Sat. fat 0.4 g
Cholesterol
10.2 mg Fiber
2.7 mg Protein
8 mg Carbohydrates
39.3 mg Sodium
104 mg *also a very good source of folate and vitamin C
1. Drain yogurt 6 hours. Transfer yogurt “cheese” to a lg. mixing bowl;
whisk in sugar, lemon zest, orange extract, and lavender.
2. Preheat oven to 400 degrees F. Spray small (2-in.) fluted molds with
cooking spray. Line molds with wrappers. Spray insides of pastry shells
with cooking spray and bake until crisp and golden brown, 6 to 8 min.
Remove from mold. Cool on a wire rack.
3. Cut several parallel slices (1/8 in. apart) in each berry, starting at
the pointed end and slicing halfway down through the berry. Gently fan out
strawberry with your fingers. (Recipe can be prepared in advance up to this
stage.)
4. To serve, place 2 tbsp cream in each tartlet. Top with strawberry fan
and brush with jelly. Sprinkle with pistachios. Serve immediately. Serves
4.
* Dried lavender can be purchased at most health-food stores; or call Penn
Herb at 1-800-523-9971 for information on ordering.
Yields
4 Servings
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