Double Berry Almond Fruit Tart
Serves 15
INGREDIENTS
2 cups fresh blueberries
15 package of mini phyllo cups (Athens™ brand in frozen section)
Glaze:
3/4 cup 100% raspberry fruit spread (such as Polaner™ spread)
2 tsp cornstarch
1/4 tsp cinnamon
1/4 cup toasted almonds
DIRECTIONS
- Put fresh blueberries into mini phyllo cups
- In sauce pan, bring all glaze ingredients to boil. Turn down heat and stir until thickened.
- Spoon glaze over blueberries
- Refrigerate until glaze is firm (about 30 minutes)
- Top with toasted almonds
Serve and Enjoy!
Nutrition
Facts |
| Serv. size 1 tart (44g) |
| Servings 15 |
| Calories 72 |
Fat Cal. 16 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
2g |
4% |
Total Carb. |
14g |
4% |
Sat. Fat |
0g |
0% |
Fiber |
1g |
4% |
Trans Fats |
0g |
|
Sugars |
2g |
|
| Cholest. |
0mg |
0% |
Protein |
1g |
|
| Sodium |
32mg |
0% |
|
|
|
|
| Vitamin A |
0% |
Vit. C |
15% |
Calcium |
0% |
Iron |
4% |
|
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