Ww 1 Point Quick Berry Tartlets Recipes

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BERRY TARTLETS



Berry Tartlets image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

WW 1 POINT - QUICK BERRY TARTLETS



Ww 1 Point - Quick Berry Tartlets image

Make and share this Ww 1 Point - Quick Berry Tartlets recipe from Food.com.

Provided by mariposa13

Categories     Tarts

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoons sugar
1 pinch salt
4 tablespoons low-fat cream cheese (Neufchatel)
2 tablespoons unsalted butter, diced
1 teaspoon unsalted butter, diced
2 tablespoons nonfat milk
1 egg yolk, lightly beaten
2 (4 ounce) prepared fat-free vanilla pudding, snack cups
1 1/2 cups berries (any combination)
2 -3 teaspoons confectioners' sugar

Steps:

  • To prepare shells, preheat oven to 350°F Spray 24 nonstick mini-muffin cups with cooking spray.
  • Pulse the flour, cornstarch, sugar, and salt in a food processor. Add cream cheese, butter, and milk. Pulse until mixture forms into fine, damp crumbs. Press into a ball and knead gently a few times.
  • Divide the dough into 4 pieces; then divide each one into 6 tablespoon size pieces. Gently press each piece into the bottom and up the sides of the prepared muffin cups. Make a few holes in the bottom of each cup with a fork. Lightly brush the inside of each cup with the egg yolk. Bake until golden along the edges (about 20 min). Cool completely.
  • To assemble, spread 1 tsp pudding into each cooked shell. Top with berries. Just before serving, sift a light dusting of confectioners sugar over the tartlets.
  • 1 Point per serving (1 tartlet).

Nutrition Facts : Calories 43.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 11.7, Sodium 15.5, Carbohydrate 5.7, Fiber 0.1, Sugar 1.4, Protein 0.9

LEMON BERRY TARTLETS



Lemon Berry Tartlets image

This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream.

Provided by Chef John

Categories     Desserts     Pies     Tarts

Time 28m

Yield 6

Number Of Ingredients 6

1 sheet frozen puff pastry
1 tablespoon all-purpose flour for dusting
1 egg, beaten
⅓ cup lemon curd
12 fresh blackberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
  • Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
  • Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g

CHOCOLATE BERRY TARTLETS



Chocolate Berry Tartlets image

Make and share this Chocolate Berry Tartlets recipe from Food.com.

Provided by Mom2Rose

Categories     Tarts

Time 50m

Yield 36 tartlets, 36 serving(s)

Number Of Ingredients 13

1 cup bittersweet chocolate piece
2/3 cup sweetened condensed milk
1/2 cup seedless red raspberry jam
1/2 cup coconut, toasted
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • For filling, in medium saucepan combine chocolate and milk.
  • Stir over low heat just until chocolate is melted and smooth; remove from heat.
  • Stir in jam; fold in coconut.
  • Cover; set aside.
  • Preheat oven to 350°F
  • Grease thirty-six mini muffin cups (recipe works best in metal pans); set aside.
  • In a large mixing bowl beat butter with electric mixer for 30 seconds.
  • Beat in sugar, egg, and vanilla until well combined.
  • Add flour, cocoa powder, baking powder, baking soda, and salt.
  • Beat on medium speed just until combined.
  • Divide dough in 36 equal pieces; shape in 1-inch balls.
  • Evenly press a ball of dough on bottom and up sides of each muffin cup.
  • Divide filling among cups.
  • Bake for 10 to 12 minutes or until crust is set and dry.
  • Cool in muffin cups on wire rack for 15 minutes.
  • Carefully remove tartlets; cool completely on rack.
  • Sprinkle with sifted powdered sugar.

Nutrition Facts : Calories 135.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 14.8, Sodium 57.1, Carbohydrate 19.6, Fiber 1.1, Sugar 12.9, Protein 1.8

WW 1 POINT WW CAKE - DIET SODA



Ww 1 Point Ww Cake - Diet Soda image

I got this recipe from one of my meetings. The recipe sounds crazy but it is very moist and sooo easy! You can try this with any cake mix and any kind of diet soda. ENJOY!!

Provided by kels6765

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 3

1 (18 ounce) box yellow cake mix
1 (16 ounce) container fat-free cool whip
1 (12 ounce) can diet pepsi

Steps:

  • Mix cake mix and diet pepsi in a bowl.
  • Bake for the baking times on the box.
  • Let cool and add the fat free cool whip for topping.

Nutrition Facts : Calories 184.6, Fat 5, SaturatedFat 0.7, Cholesterol 0.8, Sodium 282.1, Carbohydrate 33.4, Fiber 0.5, Sugar 18.5, Protein 1.9

LEMON BERRY TARTLETS (WITH PUFF PASTRY)



Lemon Berry Tartlets (With Puff Pastry) image

This came from another site and looks so pretty and pretty simple. Here's what Chef John had to say: "This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream"

Provided by Bonnie G 2

Categories     Tarts

Time 28m

Yield 12 Tarts, 12 serving(s)

Number Of Ingredients 6

1 sheet frozen puff pastry
1 tablespoon all-purpose flour, for dusting
1 egg, beaten
1/3 cup lemon curd
12 fresh blackberries
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Place frozen puff pastry sheet on a work surface dusted with flour.
  • Allow to thaw for 2 to 3 minutes.
  • Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
  • Place pastry rounds on the prepared baking sheet.
  • Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
  • Brush each pastry round with beaten egg.
  • Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
  • Cut around the small inner circle of each pastry round and gently push it down.
  • Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
  • Dust with confectioners' sugar.

Nutrition Facts : Calories 123.6, Fat 8.2, SaturatedFat 2.1, Cholesterol 15.5, Sodium 56.9, Carbohydrate 10.4, Fiber 0.3, Sugar 0.8, Protein 2.1

WW 1 POINT WATERMELON SALSA



Ww 1 Point Watermelon Salsa image

Make and share this Ww 1 Point Watermelon Salsa recipe from Food.com.

Provided by Parrot Head Mama

Categories     Sauces

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups seedless watermelon, chopped
1 cup seedless cucumber, chopped
1/2 cup scallion, chopped
1/2 large yellow sweet pepper, chopped
1 large jalapeno pepper, seeded, finely minced
1 1/2 tablespoons cilantro, fresh, chopped
1 1/2 tablespoons fresh mint leaves, chopped
1 teaspoon sugar
1 tablespoon olive oil
2 tablespoons fresh lime juice

Steps:

  • Toss all ingredients in a large bowl.
  • Serve at room temperature or chilled.
  • Points figured for 1/2 cup serving.

Nutrition Facts : Calories 32.5, Fat 1.2, SaturatedFat 0.2, Sodium 1.7, Carbohydrate 5.7, Fiber 0.5, Sugar 3.9, Protein 0.6

QUICK CLASSIC BERRY TART



Quick Classic Berry Tart image

Provided by Dorie Greenspan

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 4

About 1 1/2 cups pastry cream (recipe above)
1 fully baked 9-inch tart crust, homemade or store-bought
2 pints fresh raspberries, blueberries, strawberries or an assortment
1/3 cup red currant jelly

Steps:

  • Beat pastry cream with a whisk until it is smooth. Fill crust with enough cream to come almost to edge of rim, and smooth top. Arrange berries in concentric circles over top of tart. If you are using strawberries, cut them in half from top to bottom.
  • Bring jelly and 1 tablespoon water to a boil in a microwave oven or over heat. Working with a pastry feather or brush, dab each berry with a spot of jelly. If you would like, you can glaze entire surface of tart, including pastry cream that peeks through berries, although you may need more glaze.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 139 milligrams, Sugar 12 grams

EASY LEMON BERRY TARTLETS



Easy Lemon Berry Tartlets image

These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 tartlets.

Number Of Ingredients 6

2/3 cup frozen unsweetened raspberries, thawed and drained
1 teaspoon confectioners' sugar
1 package (1.9 ounces) frozen miniature phyllo tart shells
4 ounces reduced-fat cream cheese
2 tablespoons lemon curd
Fresh raspberries, optional

Steps:

  • In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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