I have a recipe for cream patisseie...but it contains egg yolks and cream..but you could sub whole milk and not lose too terribly much
But if you are looking to make a low fat strawberry dessert....make angel food cake and sweeten tofutti and layer it with that and sweetened berries....
But real whipped cream would be better!
Linda C

For low fat, just fill your shells at the last minute with strawberries, 3% fat sweetened crème fraiche. Make some caramel and swirl it onto some baking parchment to make some nice swirly shapes to decorate the cups.

Where can I get low fat creme fraiche I wonder? I found one recipe that suggested marscapone, I wonder if they make that low fat? I could lower the fat by mixing it with no fat cream cheese but that kind of defeates the purpose.

I'm thinking I'm just going to make a straight fruit tart, and then serve it with a dollop of low fat vanilla pudding on top. I have a good recipe for that. Or vanilla yogurt if I don't have time to make the pudding. Or just a squeeze of low fat whipped cream, which has zero taste but it does add contrasting color and texture.

I found this recipe (linked below) on the "Eating Well" Web site I think I am going to try. Those little tarts are cute and easy but a full size tart will be impressive. I dunno though, I have so much housework to do and I am SUCH a lazy cook! Those phyllo tarts were always my stand by because they were so dead easy yet looked elegant, and I had already done the work by making the homeade preserves long before.

Here is a link that might be useful: Strawberry Rhubarb Tart recipe

Homemade preserves sound gorgeous. Just a little in the base of the tart, the fruit then a little cream - a little won't make anyone fat!

lpink,
Let me know how you liked the phyllo cups. I bought two boxes one time and had to throw them out because the plastic packaging taste was overwhelming. I tried one more time a year or so later, and still couldn't eat them.
I really don't have such a refined palette either.
jo

I'd let the fresh fruit shine on its own. How about crème anglaise with strawberries and a sprinkle of brown sugar? Skip the phyllo cups and use wine glasses.

Oy, the best laid plans . . .

First I couldn't find the phyllo cups at Wegman's where I did my grocery shopping yesterday. Maybe they had them but I looked and looked and since I hate shopping as it is, I gave up. All they had was regular sheet phyllo dough. Maybe those phyllo cups are falling out of favor commercially. They were never great IMHO, but a passable lowfat holder for yummy fillings.

BUT also, local strawberries were $4.00 a quart, and this country girl just could not pay that. I am going picking next weekend, g-d willing! Rhubarb was $4.99 a lb. at Wegmans and I drove around to two other markets and couldn't find strawberries any cheaper or any rhubarb at all. I gave up because I had to cook the dinner and not spend my whole day running after rhubarb. I found out my guest had rhubarb all along growing in his garden and didn't bring any, so phooey on him I don't feel so bad about not serving strawberry rhubard anything.

BUT I did make a tart. I used this "Eating Well" recipe I found online for an apple tart, and morphed it into an apricot cherry tart. I had apricots that had been macerating in brandy and lemon thyme, and I cooked them with 1/2 cup apple juice, lemon zest, 1/2 stick of cinnamon and 1 TBLSP of lemon juice and 3 TBLSP sugar. YUM!

The custard in the recipe was VERY GOOD. The crust was just OK though. The apricots were very rich, which was not necessarily a bad thing, but I think this custard will be a good tart filling for rhubarb strawberry if I ever get around to making one.

I'd like to take a photo but I lost my camera's flash drive memory gizmo for downloading.

Here is a link that might be useful: Eating Well Apple custard tart recipe

Low fat sour cream mixed with low fat cream cheese and a little brown sugar, fanned out strawberries on top and another little blob of the cream mix.
Shaved chocolate on top or dusted with cocoa? Or not.
Either in the phyllo cups or layered in a wine glass.

Deanna

Today I am trying a strawberry chiffon pie without the crust and serving it in pink wine glasses instead. If it turns out OK, I'll post it on the June new recipe thread. It doesn't contain any butter or cream - mainly eggs, sugar and berries - so that might work for you next time.