Strawberry-Pineapple Tartlets

5.0 (1 reviews)

2 cups strawberries, hulled and chopped
1 small can chopped pineapple, drained and juice reserved
Juice of 1 lemon
1 Tbsp. vanilla
1 box phyllo dough, thawed
Canola oil cooking spray
1/4 cup sugar
1 cup vanilla soy yogurt

• In a large bowl, combine the strawberries, pineapple, lemon juice, vanilla, and about 3 Tbsp. of the pineapple juice from the can. Toss to coat and set aside.
• Carefully spread a sheet of the phyllo on a dry surface. Lightly spray with the canola oil and sprinkle with sugar. Repeat until 4 sheets have been layered, but do not spray or sugar the top sheet. Repeat the entire process, making another rectangle of phyllo layers.
• Cut each rectangle in half lengthwise and then into thirds widthwise, making a total of 12 even squares. Carefully press the phyllo squares into cupcake molds in a lightly oiled cupcake pan, leaving some of the dough coming out the top.
• Place about 1 1/2 tsp. of the fruit mixture in the bottom of each phyllo cup. Spoon 1/2 tsp. of the reserved liquid on top.
• Bake at 400°F for 10 to 12 minutes, or until the phyllo is golden.
• Remove from the oven and let cool. Spoon a little of the soy yogurt on top of the fruit.

Makes 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind