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Fresh Fruit Tarts
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-
Prep
30
min
-
Total
60
min
-
Ingredients
4
-
Servings
10
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Ingredients
Crust
Filling
-
5
cups fresh fruit (blueberries, sliced strawberries and/or bananas)
-
1
jar (16 oz) strawberry glaze
-
1/2
cup frozen (thawed) whipped topping
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Steps
-
1
Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.
-
2
Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
-
3
Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
-
4
Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
-
5
Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.
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Nutrition Facts
Serving Size:
1 Tart
- Calories
- 260
- Calories from Fat
- 90
- Total Fat
- 11g
- 16%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 210mg
- 9%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 15g
- Protein
- 2g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 35%
- 35%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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