Prep 1 hr 30 mins
Cook 15 mins
These delicious little tarts are surprisingly low fat - you'd never know it by the taste, though! Use a little more sugar in the peaches if you like a sweeter tart.
- 7 peaches, chopped
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 15 sheets phyllo dough
- 4 ounces light whipped topping
- 4 ounces fat free cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- butter-flavored cooking spray
- Beat together cool whip, cream cheese, lemon juice, and lemon zest until smooth. Refrigerate for an hour or so.
- Preheat oven to 350 degrees.
- Chop peaches, leaving the skin intact.
- Put peaches in skillet with brown and white sugar, vanilla, and cinnamon.
- Cook until peaches are soft, about 10 minutes. Remove from heat and place in the freezer for about 10 minutes to take some of the heat off.
- Unroll thawed phyllo dough.
- Cut 15 sheets in half. A pizza cutter works great for this. You can also make larger tarts using the whole sheet.
- Working quickly, spray one square with butter flavored cooking spray. Spray another, and place on top of the first. Repeat until you have five layers of phyllo.
- Spoon some peach mixture into the center, and then fold the sides in, leaving some open space in the middle. This isn't an exact science - you can shape the tarts any way you like.
- Repeat with the remaining squares. If you do it this way, you should get four little tarts.
- Sprinkle some white sugar over the tarts, and bake for 15 minutes.
- Top with a dollop of the cream cheese mixture and serve warm.