Valentine Heart Tarts
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Ingredients:
- (---------------------------CHOCOLATE CRUMB CRUST---------------------------)
- 25 graham cracker (crisp chocolate wafer cookies (about 8 ounces), or 1 1/2 cups low-fat chocolate crumbs)
- 2 tablespoon sunflower oil (canola or )
- 1 tablespoon butter (unsalted melted)
- 1/8 teaspoon cinnamon (ground )
- 1 tablespoon skim milk ( or water, or as needed)
- (--------------------------STRAWBERRY CREAM FILLING--------------------------)
- 1 1/2 cup vanilla ( nonfat or low-fat yogurt)
- 1 quart strawberries (fresh ripe rinsed, patted dry, and hulled)
- 3 tablespoon cream cheese (light or neufchatel cheese)
- 1/3 cup granulated sugar
- 1/4 cup strawberry ( preserves)
- 2 tablespoon creme de cassis (chambord or (optional))
- 1 salt (pn )
- 1/3 cup orange (fresh juice or water)
- 2 teaspoon lemon juice (fresh )
- 3 1/2 teaspoon gelatin (unflavored )
- 8 strawberries (fresh whole rinsed and patted dry, for garnish)
- (Fresh mint sprigs)
- 25 graham cracker (crisp chocolate wafer cookies (about 8 ounces), or 1 1/2 cups low-fat chocolate crumbs)
- 2 tablespoon sunflower oil (canola or )
- 1 tablespoon butter (unsalted melted)
- 1/8 teaspoon cinnamon (ground )
- 1 tablespoon skim milk ( or water, or as needed)
- (--------------------------STRAWBERRY CREAM FILLING--------------------------)
- 1 1/2 cup vanilla ( nonfat or low-fat yogurt)
- 1 quart strawberries (fresh ripe rinsed, patted dry, and hulled)
- 3 tablespoon cream cheese (light or neufchatel cheese)
- 1/3 cup granulated sugar
- 1/4 cup strawberry ( preserves)
- 2 tablespoon creme de cassis (chambord or (optional))
- 1 salt (pn )
- 1/3 cup orange (fresh juice or water)
- 2 teaspoon lemon juice (fresh )
- 3 1/2 teaspoon gelatin (unflavored )
- 8 strawberries (fresh whole rinsed and patted dry, for garnish)
- (Fresh mint sprigs)
Place chocolate wafers in the workbowl of a food processor and pulse to
form crumbs. Or place the cookies in a closed plastic bag and roll with a
rolling pin to form crumbs. In the processor or in a bowl, combine the
crumbs with all the other ingredients and pulse or toss until the crumbs
are evenly moistened. They should hold together well when squeezed between
your fingers; add a few drops more liquid if needed.
Press the crumb mixture into eight 3 to 4-inch heart shaped tartlet molds,
oven-proof Pyrex or metal, and refrigerate them to set while you prepare
the filling.
Measure the yogurt into a cheese cloth-lined strainer set over a bowl and
drain for about 30 minutes/ you should have about 1 1/4 cups of yogurt.
Discard the liquid (or drink it, it is high in calcium).
Halve the strawberries and set aside.
In a food processor or blender, mix together quickly the cream cheese and
sugar. Add the drained yogurt, halved berries, preserves, Chambord or
cassis if used, and salt; pulse to blend but do not puree completely--there
should still be some pieces of berries.
In a small nonreactive saucepan, combine the orange juice and lemon juice.
Sprinkle on the gelatin and let stand for about 3 minutes to soften. Stir
the mixture over low heat just until the gelatin dissolves; do not boil.
Remove from heat and stir in a few tablespoons of the strawberry cream to
cool the gelatin. Then pour the gelatin mixture into the strawberry cream
and pulse or stir to blend in. Fill the tartlet molds. Chill at least 3
hours, or overnight. Before serving, garnish each tartlet with a whole
fresh strawberry or slices fanned out, or a mint sprig.
Makes 1 Servings
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