Saturday, August 28, 2010


I had the greatest dessert the other day.

Let's play telephone for a minute: I found it on, and she found it on and she found it in Taste of Home's "Healthy Meals". Ok, did everyone follow where the recipe came from?!

Wherever it originated, these gals make some seriously good eats!

I took one bite and fell in love. Jon had to take 2 bites, "just to make sure, honey" then he was hooked too.

This super simple fruit tart uses phyllo dough and fresh fruit to make a light, but rich dessert. Mix it up and use whatever seasonal fruit you can find. In fact, I just picked up some sweet Georgia peaches and I have some raspberries in the fridge....

Here's to you and your culinary adventures, friend. Cheers!

Phyllo Fruit Tart
Serves 8
About 180 cal per serving

1 tbsp butter
1 tbsp canola oil
8 sheets phyllo dough (14 x 9)
1 pkg. (8 oz) FF cream cheese
3 tbsp powdered sugar
1 cup Cool Whip Free
1 can (11 oz) mandarin oranges, drained
4 kiwifruit, peeled and diced
1-1/2 cups sliced strawberries
1 oz white baking chocolate, melted

In a ramekin, melt butter in microwave. Add oil and stir to combine.

Place one sheet of phyllo dough on a baking sheet lined with foil. Brush with butter mixture. Repeat with remaining sheets.

Bake at 400 for 5-7 minutes or until browned. Cool completely.

With an electric mixer, beat cream cheese until smooth. Add powdered sugar. Beat well.

Fold in Cool Whip. Spread over cooled phyllo.

Top with fruit.

Melt chocolate in microwave and drizzle over fruit.

Chill for 30 minutes to allow things to set up a bit. Cut into 8 pieces and serve.

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