Low Cal Fruit TartSubmitted by: TJSNAPP
IntroductionLow fat/cal fruit tart- This is a version of Paula Deen's Fresh Fruit Tart using phyllo instead of the more fatty crust and replaces sugar with Truvia. Low fat/cal fruit tart- This is a version of Paula Deen's Fresh Fruit Tart using phyllo instead of the more fatty crust and replaces sugar with Truvia.
Phyllo Dough, 1 sheet dough
Cottage Cheese, Nonfat, 8 oz
Truvia Natural Sweetener 1/4 cup
Vanilla Extract, 1 tsp
Banana, fresh, 2 cup, sliced
Strawberries, fresh, 2 cup, sliced
Cantelope Fresh 1 Cup pieces
Watermelon, 10 watermelon balls
Grapes, 2 cup, seedless
Minutemaid Limeade Concentrate
Lime Juice, 1 fl oz
Truvia Natural Sweetener 1/8 cup\
Preheat the oven to 350 degrees F.
For the crust: Lay out phyllo into pie pan, form and then Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, Truvia, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use banana slices. Add another circle of strawberries, filling in any spaces with other fruit. Cluster the grapes in the center of the tart.
For the glaze: Combine the limeade, cornstarch, lime juice, and Truvia in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
Serving Size: 8-10 pieces
Number of Servings: 1
Recipe submitted by SparkPeople user TJSNAPP.