Strawberry-Rhubarb Tartlets

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Category : Desserts

Recipe : Strawberry-Rhubarb Tartlets

When strawberries and rhubarb are in season and reasonably priced, these delicious,
no-bake tarts are a must.

Makes 4 servings

Tart Crust and Filling:
Six 2 1/2" graham cracker squares
2 teaspoons reduced-calorie tub margarine, melted
3 cups chopped rhubarb
1/4 cup + 2 tablespoons granulated sugar
Pinch salt
1 teaspoon cornstarch
1 1/2 cups sliced strawberries

Topping:
1/4 cup + 2 tablespoons nonfat cream cheese
2 tablespoons nonfat sour cream
3/4 teaspoon granulated sugar
3/4 teaspoon vanilla extract

To prepare crust, in food processor or blender, process graham crackers to a
fine crumb. Add margarine and process until well blended. Divide crust mixture
evenly among four 4" tartlet pans, pressing with fingers over bottom and up sides
to form crust.
To prepare filling, in medium saucepan, combine rhubarb, 1/4 cup water, the
sugar and salt. Cook over low heat, stirring occasionally, 15 minutes, until rhubarb
is soft.
In small bowl, combine cornstarch with 1 teaspoon water; stir into rhubarb. Bring
to a boil over medium-high heat; reduce heat to medium and cook, stirring
constantly, 30 seconds more. Remove from heat and stir in strawberries. Divide
fruit mixture evenly among the tartlet pans; cover and refrigerate until chilled
through, 1-2 hours.
To prepare topping, in small bowl, combine cream cheese, sour cream, sugar and
vanilla; stir until smooth. Spread 2 tablespoons cream cheese mixture over each
chilled tart; cover and refrigerate until firm, 2-3 hours.

SERVING (1 TARTLET) PROVIDES: 1/4 Fat, 1/2 Fruit, 1 1/2 Vegetables, 1/2 Bread,
100 Optional Calories; 2 grams Fat, 3 grams Fiber.

PER SERVING: 194 Calories, 2 g Total Fat, 0 g Saturated Fat, 2 mg Cholesterol, 226
mg Sodium, 39 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 159 mg Calcium