Summer Berry Tartlets Recipe | MyRecipes - PCOS-Friendly Recipe

Servings: 42

Lunch

This Summer Berry Tartlets Recipe | MyRecipes is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

The choice of berry is yours for these tasty bite-sized treats. We loved them with both blackberries and raspberries and photographed both versions.

Ingredients

2 (12-ounce) packages frozen blackberries or raspberries, thawed
1/2 cup sugar
1/3 cup fresh orange juice
1/8 teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
1 1/2 tablespoons butter
1/2 teaspoon vanilla extract
3 (2.1-ounce) packages frozen miniature phyllo shells, thawed
1 1/4 cups frozen fat-free whipped topping, thawed
4 2 blackberries or raspberries

Instructions

Combine first 4 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Strain berry mixture through a sieve into a bowl. Discard solids.
Return berry juice mixture to pan. Combine cornstarch and water; stir into juice mixture. Bring to a boil over medium- high heat, stirring constantly; cook 1 minute. Remove from heat; stir in butter and vanilla. Cool slightly.
Spoon 2 teaspoons berry juice mixture into each shell. Chill 2 hours. Top each tartlet with 2 teaspoons whipped topping and 1 blackberry or raspberry.

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Frequently Asked Questions

Is Summer Berry Tartlets Recipe | MyRecipes good for PCOS?

Yes, this Summer Berry Tartlets Recipe | MyRecipes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 42 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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