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In The Bank

Posted on Wednesday, December 26th, 2012

A way to enjoy holiday dessert with an eye toward health and affordability is to keep the portions small. With only an hour of time from preparation to table, these Key Lime Tartlets from The Food Bank’s kitchen recipe book fit the bill.

Crusts:

½ cup graham-cracker crumbs
1 tbsp brown sugar
1 tbsp finely chopped pecans
1 ½ tbsp fat-free Greek yogurt
½ tsp olive oil

Optional topping

¼ cup heavy cream
2 tsp confectioners’ sugar
½ tsp vanilla extract

Filling:

1/3 cup key lime juice
7 ounces fat-free sweetened condensed milk
1 egg
2 egg whites

 

 

 

 

Directions:  

  1. Preheat oven to 325 F
  2. In mixing bowl, stir together graham-cracker crumbs, brown sugar, and pecans. In a small bowl, stir together yogurt and oil. Add yogurt mixture to graham-cracker mixture and stir until moistened.
  3. Press about 1/3 tbsp of mixture into nonstick mini-muffin tins. Bake until firm and golden brown (9-12min). Leave oven on, let the crusts cool before filling
  4. In a sauce pan over medium heat, stir together the lime juice and milk. Whisk the egg and egg whites. When the mixture begins to simmer, add ¼ cup to start, or the eggs will begin to cook.
  5.  Finish adding the lime mixture to the eggs ¼ cup at a time, and whisk until combined.Fill each crust with 1 to 1 ½ tbsp of lime mixture. Return the tins to the oven and bake until filling is set and firm to touch. Allow to cool, place pan in the refrigerator and once completely cool remove finished tarts by running knife along the edge of the crusts.
  6. (Optional): Beat together heavy cream, confectioners’ sugar, and vanilla to soft peaks. Top each cooled tartlet with whipped cream. Note: Whipped cream will add 8 calories per tartlet.

Nutritional info:  Per serving: 73.3 calories, 2.1 g fat, 17.3 mg cholesterol, 38.3 mg sodium, 11.6 carbs, 0.2 g fiber, 2.6 g protein. Source: The Sparkpeople Cookbook

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