|Printed From LycheesOnline.com
Lychee Custard Tart6 sheets phyllo dough
1 cup nonfat plain yogurt
1/2 cup fat-free egg substitute
1/3 cup sugar
1 tsp vanilla
1 1/2 cups lychees
2 Tbsp lychee (or berry) jam
Preheat oven to 350ºF.
In an 8" pie plate, layer the sheets of phyllo one at a time, misting each with the nonstick spray. Fold under the overlapping phyllo edges to form a rim; crimp the phyllo as you would a piecrust. Set Aside.
In a medium bowl, whisk the yogurt, egg substitute, sugar and vanilla. Pour the mixture into the phyllo crust. Bake until crust is lightly browned and a knife inserted in the center comes out clean, about 30 minutes. Cool to room temperature.
Arrange the lychees over the top of the tart.
In a small saucepan, warm the jam over low heat until it is melted. (Or microwave on MED-LOW for 30 seconds.) Using a pastry brush, brush the lychees with the jam.Servings: 6