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Individual Peach Tarts
Source: The Joslin Diabetes Healthy Carbohydrate Cookbook. Copyright ©2001 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org

Light and refreshing mini peach tarts.

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 59.5
Total Carbs 12.9 g
Dietary Fiber 1.4 g
Sugars 6.6 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 125.1 mg
Protein 1.2 g
Sodium 46.0 mg
Dietary Exchanges
1/2 Fat , 1 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat the oven to 375°F. If the phyllo dough is frozen, thaw it at room temperature following package directions. (Do not leave uncovered for more than a few minutes; it will dry out.)
  2. Cut thephyllo dough into 4-inch squares. Working with 2 squares at a time (keep the remaining dough covered with a damp paper towel), place 2 squares on a work surface. Lightly coat each square with cooking spray and top each with another square.
  3. Lightly coat the top with cooking spray and continue adding layers of dough until each square is stacked 6 layers deep. Transfer the stacks to a nonstick baking pan. Continue forming stacks until 8 are made.
  4. Transfer the stacks to a nonstick baking pan. Continue forming stacks until 8 are made.
  5. Top each stack with half a peach, fanning out the slices. Sprinkle with lemon zest and cinnamon. Turn the corners up and over. (This allows the corners to brown nicely and gives the tarts a lovely shape). Lightly spray each tart with cooking spray.
  6. Bake until the filo is golden and the peaches are cooked through, about 15 minutes. Serve warm.

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