Braden Family Cookbook

Chuck Braden

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LILIKOI TARTS                             Diane (Dee Dee) Joor

1 box Phyllo dough

2/3 cup Lilikoi Juice concentrate

1/4 cup sugar

1/4 cup cornstarch

1 cup plain nonfat yogurt

1 8 oz. Container fat-free Cool whip OR REAL WHIPPED CREAM!

Thaw phyllo dough according to package instructions.  To make cups, layer 4, 5-inch square phyllo leaves sprayed with non-stick cooking spray and sprinkled with a little sugar.  Press into muffin tins and bake as directed on package.  Add enough water to lilikoi juice concentrate to make 1 ½ cups.  Pour into a sauce pan and add sugar.  Stir to dissolve sugar over medium heat.  Mix cornstarch with ½ cup water and stir into warm lilikoi mixture.  Bring to a boil stirring constantly, then remove from heat and cool.  Whip in yogurt and chill.  Fold in Cool whip.  Spoon into Phyllo cups and serve.  Garnish each with mint leaf (optional).