Fresh Strawberry Phyllo Tart

By awright0511

47 calories (11% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 10 g carbohdryate, 1 g dietary fiber, 0 cholessterol, 41 mg sodium

Ingredients

• 2 sheets thawed phyllo dough, 18" X 14"
• refrigerated butter-flavored cooking spray
• 2 packets sugar substitute
• 1 1/2 cups (96 g) thawed sugar free, fat free whipped topping
• 12 ounces (360 g) fresh strawberries, sliced

Details

Servings 6

Preparation

Step 1

Preheat oven to 350°F (180°C), Gas Mark 4.
Lightly coat 6 nonstick muffin pans with cooking spray.
Unfold 1st sheet of dough and coat with cooking spray and 1/2 of sugar substitute. Cut in half, stacking the two halves together. Cut the 2nd piece of dough in half and repeat coating and stacking dough so that you have 4 layers. Cut the dough into six 4-inch (10 cm) square pieces and gently press into muffin cups. Coat the edges with cooking spray. Bake for 10 minutes, until golden.
Remove shells from pan and cool. Fill each shell with 1/4 cup (16 g) topping and some of the sliced strawberries. Serve immediately.