| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 16 | oz | Plain nonfat yogurt |
| 3 | tb | Sugar; up to 4 |
| 2 | ts | Lemon zest |
| Several drops orange extract or flower water | ||
| 1 | ts | Dried lavender* |
| 16 | Wonton; (3 in.) wrappers | |
| * butter-flavored cooking spray | ||
| 16 | lg | Ripe strawberries; (about 2 c) |
| 2 | tb | Red currant jelly melted with 1 tbsp water |
| 2 | tb | Chopped pistachio nuts |
INSTRUCTIONS
Per serving: Calories 211 Fat 4.4 g (17% of cal.) Sat. fat 0.4 g Cholesterol 10.2 mg Fiber 2.7 mg Protein 8 mg Carbohydrates 39.3 mg Sodium 104 mg *also a very good source of folate and vitamin C 1. Drain yogurt 6 hours. Transfer yogurt "cheese" to a lg. mixing bowl; whisk in sugar, lemon zest, orange extract, and lavender. 2. Preheat oven to 400 degrees F. Spray small (2-in.) fluted molds with cooking spray. Line molds with wrappers. Spray insides of pastry shells with cooking spray and bake until crisp and golden brown, 6 to 8 min. Remove from mold. Cool on a wire rack. 3. Cut several parallel slices (1/8 in. apart) in each berry, starting at the pointed end and slicing halfway down through the berry. Gently fan out strawberry with your fingers. (Recipe can be prepared in advance up to this stage.) 4. To serve, place 2 tbsp cream in each tartlet. Top with strawberry fan and brush with jelly. Sprinkle with pistachios. Serve immediately. Serves 4. * Dried lavender can be purchased at most health-food stores; or call Penn Herb at 1-800-523-9971 for information on ordering. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998
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