Prep Time
5 min
Yields
4 servings
News flash: Dessert can be the perfect place to add calcium to your diet. We did just that by using ricotta cheese in these sweet little tartlets. (Eight percent of your daily value, so not too shabby!) The apricot jam does double duty: As a sweetener for the ricotta plus as a glaze for the berries.
ADVERTISEMENT
ingredients
½
cup part-skim ricotta
½
tsp finely grated lemon zest
½
tsp pure vanilla extract
1
Tbsp plus 1 tsp apricot jam
⅓
cup blueberries
12
frozen mini phyllo shells, thawed
2
tsp pine nuts or sliced almonds
ADVERTISEMENT
directions
Step 1
Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
Step 2
Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
Step 3
Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.