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Berry Phyllo Tarts -- e-w

Source of Recipe

Adapted from - Light & Tasty Annual Recipes 2002 � T. Moore; Oaklyn, NJ
Berry Phyllo Tarts -- e-w
Serves: 6

6 sheets phyllo dough (18-in. x 14-in.)
3 T. stick margarine, melted
3 T. sugar
1/2 tsp. grated orange peel

Filling:
1 c. sliced fresh strawberries
1 c. naval orange sections
1/2 c. each � red raspberries � blueberries & - blackberries
1/4 c. orange marmalade, melted
1 tsp. lemon juice
1 tsp. lime juice
1/2 tsp. grated lemon peel
1/2 tsp. grated lime peel
Optional: Fresh mint

Roll up phyllo dough and cut into 1/4-inch-wide strips. Place strips in a bowl. Toss with margarine, sugar and orange peel until coated. Divide strips into 6 portions; shape into nests on a baking sheet coated with nonstick cooking spray. Bake at 400� for 5-7 minutes or until golden.

In a bowl, gently combine fruits, marmalade, juices and lemon and lime peel; chill. Just before serving, spoon into nests. Garnish with mint if desired.

One tart with about 1/2-cup fruit equals: 204 calories�7 gm fat (Trace saturated)�1 mg cholesterol�159 mg sodium�35 gm carbohydrate�3 gm fiber�2 gm protein +++EXC: 1-1/2 starch�1 fruit�1/2 fat +++WWP: 4