For the compote:
Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.
For the lemon tartlets:
In a large bowl, combine all tartlet ingredients, except crusts.
Using an electric mixer beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set.
Serve warm compote over chilled tartlets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.93 Kcal (904 kJ)
Calories from fat	33.83 Kcal
		% Daily Value*
Total Fat	3.76g	6%
Cholesterol	10.4mg	3%
Sodium	79.93mg	3%
Potassium	75.8mg	2%
Total Carbs	46.04g	15%
Sugars	36.78g	147%
Dietary Fiber	1.68g	7%
Protein	2g	4%
Vitamin C	22.6mg	38%
Iron	0.5mg	3%
Calcium	22.1mg	2%

Amount Per 100 g
Calories	164.05 Kcal (687 kJ)
Calories from fat	25.7 Kcal
		% Daily Value*
Total Fat	2.86g	6%
Cholesterol	7.9mg	3%
Sodium	60.72mg	3%
Potassium	57.59mg	2%
Total Carbs	34.98g	15%
Sugars	27.94g	147%
Dietary Fiber	1.27g	7%
Protein	1.52g	4%
Vitamin C	17.2mg	38%
Iron	0.4mg	3%
Calcium	16.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.3

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol

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