GINGER-POACHED RHUBARB ALMOND FILO TARTS

NUTRITIONAL COUNT PER SERVING 569kj (135cal)

Fat 7g

Sat fat 2.7g

Carbs 12g

Protein 4.9g

Fibre 1.6g

Sodium 96mg

SERVES 4 PREP + COOK 30 MINS + COOLING

• extra-virgin olive oil spray

• 2 sheets filo pastry (30g)

• ¾ cup (210g) natural Greek yoghurt

• 2 tbsp light sour cream

• 1 tbsp small mint leaves

• 1 tbsp natural flaked almonds, toasted lightly GINGER-POACHED RHUBARB

• 300g rhubarb, cut into 3cm pieces

• 1cm piece fresh ginger, sliced thinly

• 1 tsp stevia granules

• 1 cup (250ml) low-joule dry ginger ale

1 Preheat oven to 200°C/180°C fan. Lightly spray four holes of a 6-hole (¾ cup/180ml) Texas muffin pan with oil.

2 Spray one pastry sheet with oil, top with remaining sheet. Press lightly to seal. Cut in half, then cut each half into quarters. Overlap 2 pieces to form a rough square. Carefully line muffin holes with pastry.

3 Bake pastry 5 mins or until browned lightly and crisp. Stand in pans 5 mins. Using a small metal spatula, carefully transfer pastry cases from pans to wire racks. Leave to cool.

4 GINGER-POACHED RHUBARB Place rhubarb in a single layer in a medium frying pan, add ginger, stevia and ginger ale. Bring to the boil. Reduce heat to medium-high. Cook 3 mins (depending on thickness of rhubarb) or until just tender, without stirring so as not to break up the rhubarb. Carefully remove rhubarb with a slotted spoon. Transfer to a large plate to cool. Bring syrup to the boil over high heat. Boil 3 mins or until reduced and syrupy. Pour over rhubarb. Leave to cool, then discard ginger slices from rhubarb.

5 Combine yoghurt and sour cream in a small bowl.

6 Just before serving, divide yoghurt mixture among pastry cases. Top each with a quarter of the cooled rhubarb. Drizzle evenly with any syrup. Top tarts with mint leaves and almonds to serve.