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1
Place the yogurt in a strainer lined with a paper towel.
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2
Put the strainer over a bowl and place in the refrigerator to drain and thicken for at least 4 hours and up to 8 hours.
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3
In a medium bowl, beat the oil, sugar and egg until creamy.
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4
In a separate bowl whisk together the whole-grain pastry flour and the all-purpose flour.
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5
Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is formed.
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6
Roll the dough into a ball and refrigerate for 30 minutes.
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7
Preheat oven to 350 degrees F. Spray a mini muffin tin or tartlet pan with cooking spray.
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8
Roll the pastry dough into a 1/8-inch thick sheet.
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9
With a biscuit cutter or small glass make 24 rounds, about 2 1/2 inches in diameter.
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10
Place rounds in the pan and bake for 15 minutes, or until crisp.
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11
Remove tartlets from oven and set aside to cool completely.
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12
You can make the shells up to 3 days in advance and store them in the refrigerator in an airtight container.
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13
Transfer the drained yogurt from the strainer to a small bowl.
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14
Discard the liquid.
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15
Fill each tartlet with 1 teaspoon of thickened lemon yogurt.
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16
Place about 2 teaspoons of diced mango and 2 slices of kiwi and a mint leaf on top of each tartlet.
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17
Sprinkle with confectioners' sugar.
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18
Serve immediately after filling.
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19
Per Serving: Calories 215; Total Fat 8 g; (Sat Fat 0.5 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 4 g; Carb 31g; Fiber 2 g; Cholesterol 30 mg; Sodium 25 mg
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20
Excellent source of: Thiamin, Vitamin C
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21
Good source of: Vitamin A, Vitamin K
