Crisp Grape Tarts

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  • Yield: 12-18 servings
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6 sheets phyllo pastry (see note)

1/4 cup butter, melted

3 tablespoons honey

1 1/2 cups California seedless grapes

2 tablespoons orange flavor liqueur

3/4 cup vanilla yogurt (see note)


  1. Cut each phyllo pastry sheet into six squares, about 4 inches each. Layer six squares of phyllo pastry in each of six muffin cups, brushing each layer with butter and placing the corners of the squares to create a petal effect. Bake at 375 degrees F for 10 minutes or until phyllo is crisp and lightly browned. Brush bottom of each pastry cup lightly with honey, using about 1 tablespoon among the 6 cups. Remove phyllo cups from muffin pan and cool on baking rack. Toss grapes with liqueur and remaining 2 tablespoons honey. Mix well and let stand 30 minutes.
  1. Note: You may use whipped cream cheese or prepared vanilla pudding instead of yogurt, if you prefer. Roll remaining phyllo from the purchased package in waxed paper; then in plastic wrap and store according to package recommendation.
  2. Nutritional Stats: Using yogurt: Calories 194; Protein 3 g; Fat 8 g; Carbohydrates 26 g; Cholesterol 22 mg; Fiber 1.0 g; Sodium 150 mg.