With spring upon us and the promise of pretty pastels and baskets, it’s time to embrace all things light and sweet! I am excited to share some charming treats and snacks that will keep things light, fresh and fun! These snacks will delight both little ones and the young at heart are the whimsical shapes.
Bunny- & carrot-shaped tea sandwiches
When I think of spring, I can’t help but think of a bright and ladylike tea service, complete with tea sandwiches. Bring a little whimsy to the table by cutting the tea sandwiches into bunnies and carrots! Simple tea sandwiches are fun to assemble, and perhaps even more fun to eat. These are made with Boursin and thinly sliced radishes or cucumbers. Serve the sandwiches with crudites of fresh radishes and carrots, making a snack both bunnies and people would love.
Flower-shaped phyllo yogurt fruit tarts
With all the sweets served at Easter time, it’s nice to have something light to snack on; these flower-shaped phyllo yogurt fruit tarts are just the thing! Light-as-air phyllo dough, cut into flower shapes and baked in a muffin pan, makes for crispy tart shells that are perfect for filling with some wholesome Greek yogurt and fresh berries. This is a snack that you can savor all spring long.
Makes one dozen tarts
- 4 sheets phyllo dough
- 1/2 cup melted clarified butter (ghee) or unsalted butter
- 1/4 cup granulated sugar
- 1-1/2 cups Greek yogurt
- 1 cup fresh berries
- Honey, for drizzling
- Preheat the oven to 350 degrees F. Lightly brush a muffin pan with butter.
- Place one sheet of phyllo dough on a work surface. Carefully brush with a light layer of melted butter and sprinkle with sugar. Place another layer of dough on top of the first, then lightly butter and sugar. Repeat with remaining layers of phyllo dough. Using a flower-shaped cookie cutter, press and cut the phyllo dough; there should be enough for about 12 tarts, depending on the size of the phyllo dough. If your cookie cutter is not sharp enough, use the tip of a sharp knife to trace the outline of the shape.
- Gently transfer each flower into the muffin tin, pressing it to form a little shell. Bake for about 8-10 minutes, or until golden. Remove from the oven, let it cool, then fill with a spoonful of Greek yogurt and top with fresh berries and a drizzle of honey.
Disclosure: This post is part of a sponsored collaboration between Aquafresh® toothpaste and SheKnows.