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Creamy Onion Tartlets PHYLLO TARTLETS


1 /4 cup apple juice
1 0 servings (3 tartlets each) 2 tablespoons reduced-fat margarine
4 frozen phyllo sheets ( 1 3 x 9 inches ),

Chopping onions is a breeze when you use a food


thawed

processor. Heat oven to 400 . Heat apple juice and mar


garine over low heat until margarine is
melte d . Cover phyllo sheets with waxed
Phyllo Tartlets (right)
paper, then with damp towel to prevent them
8 cups chopped onions (about 4 pounds )
from drying out as you work. Brush 1 phyllo
1 cup beef broth
sheet at a time with apple juice mixture . Fold
1 I4 teaspoon pepper
sheet crosswise into thirds, overlapping the
2 slices lean turkey bacon, cooked and
sides; cut into 1 0 pieces.
chopped
Place pieces in ungreased small muffin
6 tablespoons grated Parmesan cheese
cups, 1 3 I 4 x 1 inch, making pleats as neces
Prepare Phyllo Tartlets. Cook remaining
sary to fit into cups. Bake 5 to 7 minutes or
ingredients except cheese in 1 0-inch nonstick
until brown . Remove from pan to wire rack;
skillet over medium heat 20 minutes; reduce
cool.
heat to medium-low. Cook uncovered 50 min
utes, stirring occasionally, until all liquid is 1 S E RVI N G : Ca l o ries 80 (Ca lories from Fat 20); Fat 2g

absorbed and onions are consistency of mar (Satu rated 1 g); C h o l este rol 5 m g ; Sod i u m 1 90mg;

malade. Heat oven to 400 .


Carbo hyd rate 1 5g ( D i eta ry F i ber 2g); Prote i n 3g.

Fill each tartlet with 2 teaspoons onion


mixture . Place on ungreased cookie sheet.
Sprinkle each tartlet with 1 / 2 teaspoon
cheese . Bake 6 to 8 minutes or until cheese is
light brown . Serve hot.

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