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Frosty strawberry yogurt tarts

Preparation time: 15 minutes
Freezing time: 1 hour
Standing time: 5-10 minutes

 

1 cup fresh strawberries, finely chopped
Artificial sweetener (optional)
4 teaspoons Amaretto
1 container (8 ounces) nonfat, artificially sweetened strawberry yogurt
4 ounces (half an 8-ounce container) frozen fat-free whipped topping, thawed
9 individual serving, ready-to-eat mini graham cracker pie crusts
5 small strawberries

Sweeten chopped strawberries with artificial sweetener, if desired. Drizzle Amaretto over berries and toss to coat. Stir in yogurt then whipped topping. Spoon about 1/3 cup of the mixture into each pie crust, until they are nearly full. Slice remaining strawberries in half lengthwise and garnish each tart with half a strawberry. Place the tarts on a tray and freeze them uncovered for at least 1 hour, or until firm. Transfer to an airtight container and keep tarts in freezer until serving time. Remove from freezer 5–10 minutes before serving.

Yield: 9 servings
Serving Size: 1 tart

Nutrition Facts

Per Serving:
  Calories: 158
  Carbohydrate: 24 g
  Protein: 2 g
  Fat: 6 g
  Saturated fat: 1 g
  Sodium: 180 mg
  Fiber: 0
  Exchanges per serving: 1 starch, 1/2 skim milk, 1 fat
  Carbohydrate choices: 2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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