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Prep Time: 18 Minutes Cook Time: 16 Minutes |
Ready In: 34 Minutes Servings: 42 |
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The choice of berry is yours for these tasty bite-sized treats. We loved them with both blackberries and raspberries and photographed both versions. Ingredients:
2 (12-ounce) packages frozen blackberries or raspberries, thawed |
1/2 cup sugar |
1/3 cup fresh orange juice |
1/8 teaspoon salt |
2 tablespoons cornstarch |
2 tablespoons water |
1 1/2 tablespoons butter |
1/2 teaspoon vanilla extract |
3 (2.1-ounce) packages frozen miniature phyllo shells, thawed |
1 1/4 cups frozen fat-free whipped topping, thawed |
4 2 blackberries or raspberries |
Directions:
1. Combine first 4 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Strain berry mixture through a sieve into a bowl. Discard solids.
2. Return berry juice mixture to pan. Combine cornstarch and water; stir into juice mixture. Bring to a boil over medium- high heat, stirring constantly; cook 1 minute. Remove from heat; stir in butter and vanilla. Cool slightly.
3. Spoon 2 teaspoons berry juice mixture into each shell. Chill 2 hours. Top each tartlet with 2 teaspoons whipped topping and 1 blackberry or raspberry.
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