Apricot-Raspberry Tartlets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 55 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 10 grams
- Total: 7 min
- Prep: 5 min
- Cook: 2 min
Ingredients
3 tablespoons apricot preserves
12 dried apricots
1/4 cup fresh ricotta cheese
12 prepared mini phyllo shells
12 raspberries
Directions
- Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
- Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.