I was quite thrilled when Becca agreed to do a Guest Post for me, one because she’s awesome, and two because, well her site is awesome!! She’s got some amazing recipes, plus she was my Featured Friday Co-Host on May 10th! She was one of my first ones!! Awh……she’s special to me just for that!! So I’ll let Becca introduce herself!
Hi! I’m Becca and I’m from the UK (so I apologise to all you non-Brits for any funny words or spellings I may use – though, you know, you’re the funny ones really). I blog about my favourite vegetarian recipes over at Amuse Your Bouche. They usually involve some combination of cheese, pasta… and lots of vegetables, of course. I’m so pleased to be joining Tammi today here at Momma’s Meals!
When Tammi gave me some suggestions about what to write this guest post about, one of them was a healthy dessert. If you’ve been to my blog, you might have realised that I don’t tend to cook many desserts – and when I do they’re usually not particularly healthy! But I just so happened to have some fresh strawberries and low fat Greek yoghurt that needed to be eaten up, and they were just calling out to be put together (much like that bar of Dairy Milk called out for me to eat it last night… yum). Thus, this gorgeous filo tart was born!
Like most of my recipes, this is so easy to throw together – but looks stunning (if I do say so myself). All you need to do is to form the filo pastry into little cup shapes (which takes approximately no skill – just lay it into a muffin tin and bake for a few minutes), and then fill each cup with low fat Greek yoghurt and fresh strawberries. I also made a very quick strawberry jam sauce to drizzle over the top – but if you’re feeling extreeeemely lazy you could even just spoon the jam into the tart underneath the yoghurt. You’d have to be feeling pretty damn lazy for that though, since the whole thing only takes about 10 minutes, even with the ‘pretending to be fancy’ strawberry jam sauce.
A dessert containing pastry may not seem overly healthy, but in fact filo is almost entirely fat free – much better for you than something like puff pastry which contains a scary amount of butter – but it still tastes indulgent, especially when paired with the creamy Greek yoghurt and sweet strawberries.
So there you have it – go and try this incredibly easy dessert, and feel no guilt whatsoever.
(until you eat all 6 of them like I might possibly have done… only kidding)
Greek yoghurt and strawberry filo tarts
2 large sheets filo pastry
1 calorie spray oil (or melted butter, if you’re feeling more indulgent)
3tbsp low fat Greek yoghurt
6 fresh strawberries
2tbsp strawberry jam
1tbsp hot water
Cut each sheet of filo pastry into six squares, creating 12 altogether. Take two of the small squares, and lay one across the other at an angle to form a star shape. Repeat with the other squares until you have six stars. Lay each star into a cup of a well-greased muffin tin (I used 1 calorie spray oil), and press down gently in the centre to form a cup shape. Fold up the edges slightly to create a ruffled edge. Bake in an oven preheated to 190°C (Gas Mark 5 / 375°F) for 5-8 minutes, until golden brown (keep an eye on them because they will turn very quickly). Once cooked, remove from the oven and leave to cool for several minutes, before transferring them to a cooling rack to cool completely.
To make the strawberry jam thin enough to be drizzled, combine the jam and water in a small saucepan, and heat gently over a medium heat for 5 minutes, stirring regularly, until the jam has melted and formed a sauce. Add a little more water if you would like a runnier sauce.
To assemble the tarts, place a dollop of Greek yoghurt in the bottom of each pastry cup, and top with a fresh strawberry (I cut mine into a fan shape, but you don’t have to). Drizzle with the warm strawberry jam sauce.
Thanks for Guest Posting Becca!! To check out Becca’s Featured Recipe from Featured Friday 5/10/12 Click Here. This was the best breakfast I ever had!