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Cranberry-Yogurt Tart
1 cont. (32 oz) vanilla low-fat yogurt
1 pkg.(12 oz) fresh or frozen cranberries
1 cup orange juice
1/2 cup plus 1 Tbs. sugar, divided
3 Tbs. orange flavored liqueur
1/2 tsp. grated orange peel
1 tsp. ground cinnamon
10 sheets Fillo Factory Fillo dough, thawed if frozen
3 Tbs. butter, melted
2 oranges, peeled, sectioned and divided
Place yogurt in sieve lined with 2 sheets of paper towels; set over a bowl, cover and chill 6 hours or over night. In saucepan over high heat, bring berries, orange juice and 1/2 cup sugar to a boil. Reduce heat to medium; simmer 5 minutes or until thickened. Stir in liqueur and orange peel. Transfer to bowl; cover an let cool. Heat over to 375F. On lightly greased baking sheet, form an 34” piece of aluminum foil into an oval measuring 12” by 7” on inside. Coat with butter-flavored cooking spray. In bowl, combine remaining 1 Tbs. sugar and cinnamon. Place 1 sheet Fillo (keep remaining sheets covered with damp kitchen towel to prevent drying). Brush with butter; sprinkle with sugar mixture. Fold in half lengthwise; brush with butter. Drape lengthwise down center of foil mold. Repeat with remaining Fillo until a Fillo “cradle” is formed. Bake 8 minutes, covering if necessary to prevent burning. Cool on rack. In bowl, combine yogurt, 3/4 of the orange section and 3 Tbs. cranberry mixture. Spoon remaining mixture into Fillo shell; spoon in yogurt mixture. Garnish with remaining orange sections.
Courtesy of First for Women