Instructions

1. To make quick strawberry jam, put strawberry, EQUAL SPOONFUL, water and lime juice in a medium saucepan. Cover and bring to a simmer over a high heat. Cook, covered, for 5 minutes. Remove lid and reduce heat to medium. Cook for 20 minutes or until mixture has reduced and thickened to a jam-like consistency. Transfer to a bowl and set aside to cool for 30 minutes.
2. Meanwhile, preheat oven to 180°C (fan-forced). Lay pastry sheet on a flat surface. Using a 6.5cm round cutter, cut 12 rounds from pastry sheet, discarding excess pastry. Use rounds to line 12 x 30ml (1½ Tablespoon) patty pans. Prick bases using a fork. Refrigerate for 15 minutes, to chill. Add to oven and bake for 10-12 minutes or until pastry is golden brown. Transfer to a wire rack to cool for 10 minutes.
3. To serve, spoon strawberry jam evenly between pastry cases. Top each tart with ½ teaspoon of the vanilla bean yoghurt. Serve.

**Note: This recipe is courtesy of Diabetic Living Magazine.

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