Ingredients

Serves 4

　　

For tart shells

three 17- by 12-inch phyllo sheets, thawed if frozen

　　1 tablespoon unsalted butter

　　2 tablespoons crushed amaretti* (Italian almond macaroons)

　　

For filling

1 1/2 cups nonfat vanilla yogurt

　　2 tablespoons sugar

　　3 firm-ripe peaches

　　1 passion fruit*

　　1 teaspoon honey

　　*available at specialty foods shops and some supermarkets

　　

Make shells:

Step 1

Preheat oven to 425°F.

　　

Step 2

Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel. In a very small saucepan melt butter. On a work surface brush 1 phyllo sheet with half of melted butter. Top buttered phyllo with a second phyllo sheet and brush with remaining butter. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims. Fold in pastry overhang to form a shallow crumpled edge.

　　

Step 3

Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.

　　

Make filling:

Step 4

Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl. Drain yogurt in sieve, covered and chilled, at least 1 hour. Discard liquid and transfer yogurt to a bowl. Stir in sugar.

　　

Step 5

Halve and pit peaches and cut into 1/2-inch-thick wedges. Transfer wedges to a small bowl. Halve passion fruit and scoop flesh and seeds into bowl. Stir in honey until combined well. Fruit mixture may be made 2 hours ahead and kept chilled, covered.

　　

Assemble:

Step 6

Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.

　　

Nutrition Per Serving

Each serving about 168 calories and 3 grams fat (16% of calories from fat).

　　#### Nutritional analysis provided by Gourmet