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    Raspberry Peach Tartlets -- e-w


    Source of Recipe


    Cooking with The Diabetic Chef
    Raspberry Peach Tartlets -- e-w
    Yield: 7 servings

    - 1 (8.25 ounce) can of peaches, packed in water
    - 1/8 to 1/4 teaspoon almond flavoring to taste (optional)
    - 1/4 to 1/2 teaspoon cinnamon to taste (optional)
    - 14 phyllo-dough mini-tartlet shells, pre-baked
    - 1 pint fresh or frozen raspberries
    - 2 ounces grated semi-sweet chocolate

    Drain the peaches and put them into a blender. Add the almond and cinnamon flavoring if you wish. Blend until smooth.

    Place the pre-baked mini-tartlet shells on a plate. Pour 1 tablespoon of the pureed peach mixture into each shell. Arrange 2-3 raspberries on top of the pureed peaches. Garnish with the grated chocolate and serve.

    2 filled tartlet shells equal: Calories: 113, Fat: 5 g, Cholesterol: 0 mg, Sodium: 22 mg, Carbohydrate: 17 g, Dietary Fiber: 4 g, Sugars: 8 g, Protein: 2 g +++EXC: 1 Other Carbohydrate, 1 Fat +++WWP: 2
 

 

 

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