*Image courtesy: © Nancy S Hughes

When a celebrated chef tells you how to cook sweet yogurt mini tarts with mouth watering apple-ginger toppings, all with just 1 tablespoon oil, you have got to savor the recipe and enjoy it to its fullest! And this is what Nancy S Hughes, author of 11 cookbooks, is telling us today. To make these tarts even sweeter, we have a nutritional analysis that'll leave you asking for more!

America-based chef, Nancy S Hughes is the author of 11 nationally published cookbooks, the recipe developer for 45 additional cookbooks and a variety of food magazines. She has also produced a large body of magazine articles, and food styling services.

Nutritional Analysis Per Serving

• Calories 50
• Total Fat 2.5 g
• Saturated Fat 1 g
• Cholesterol 0 mg
• Sodium 80 mg
• Carbohydrates 6 g
• Fiber 1 g
• Protein 1 g

Ingredients:

Topping: 

• 1 Tbsp canola oil 15 mL
• 1 cup diced Granny Smith apples, unpeeled (about 4 oz/125 g total), about 1/3-inch cubes 250 mL 
• 2 Tbsp dried tart cherries 30 mL
• 1 Tbsp SPLENDA® No Calorie Sweetener, granulated 15 mL 
• 1 tsp grated gingerroot 5 mL
• 1 tsp vanilla 5 mL 
• Dash of salt

Filling: 

• 1/2 cup 0% Plain Greek Yogurt 125 mL 
• 1 Tbsp SPLENDA® No Calorie Sweetener, granulated 15 mL 
• 1/2 tsp vanilla 2 mL 
• 1 package mini phyllo tart shells*

Instructions:

1. In medium nonstick skillet, heat oil over medium heat until hot. Add apples and cherries and cook 3 minutes or until tender, stirring occasionally. Remove from heat and cool to room temperature. Stir in remaining topping ingredients. 
2. In small bowl, whisk together filling ingredients and set aside. 
3. At time of serving, spoon equal amounts of yogurt mixture (about 1 1/2 tsp/7 mL) in each of 15 mini tarts. Top each with equal amounts of apple mixture (about 2 tsp/10 mL) on top of each tart. Serve immediately for peak texture. 

Yield: 12 tarts. Serving size: 1 tart.