I found this recipe in my
Hungry Girl 200 Under 200: 200 Recipes Under 200 Calories cookbook, and though I’ve yet to try it, I wanted to share this with you. (Actually, I made the fruit sauce two days ago, but we’ve yet to finish making it, so we might be buying new stuff to remake the fruit sauce…)
Chunky Peach Strawberry Sauce
Makes 4 servings
Ingredients:
1 1/2 cups frozen whole strawberries
1 1/2 cups frozen peach slices
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
dash salt
Directions:
Combine Splenda, cornstarch, cinnamon, vanilla extract and salt with 1/2 cup of cold water. Stir until all ingredients are completely dissolved. Set aside.
Place fruit in a nonstick pot over medium-low heat. Once fruit begins to thaw, add liquid mixture. Stir.
As fruit defrosts and heats, use a spatula to break fruit apart into smaller pieces. Continuously stir until mixture becomes uniform, thick and syrupy.
Can be eaten hot, warm or chilled in the fridge until cold (but it’s best eaten the day it’s prepared).
Gooey Crunch Fruit Tartlets
Makes 12 servings (1 tartlet each)
Ingredients:
1 batch (entire recipe) Chunky Peach Strawberry Sauce (see above); chilled
12 small square wonton wrappers like the ones by Dynasty or Nasoya
48 sprays 0-calories-per-serving butter spray (like I Can’t Believe It’s Not Butter! Spray)
Optional topping: Splenda No Calorie Sweetener (granulated) OR Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray, and set aside.
On a clean dry surface, set out 4 wonton wrappers. Spray each one with 2 sprays of butter, and use your fingers to spread butter evenly over each wonton; gently flip wontons and repeat. Carefully transfer wontons to muffin tin, placing each wonton in a muffin cup and pressing it in to form the cup shape. Repeat entire process 2 more times, and place tray in the oven.
Bake wonton cups in the oven for 10 minutes, or until they are firm and brown. Once cups are cool enough to handle, transfer them to a plate. Allow cups to cool completely.
Evenly spoon chilled sauce into the wonton cups (for best results, fill the wonton cups close to the time you’ll be serving or enjoying your tartlets). Place in the fridge until ready to serve.
If desired, before serving, top each tartlet with a squirt of Reddi-wip or a sprinkling of Splenda.
PER SERVING (2 fruit tartlets): 86 calories, 1g fat, 120mg sodium, 18g carbs, 2g fiber, 6g sugars, 2g protein = 1 Weight Watchers Point
Picture courtesy of Hungry Girl
