Yogurt-Cheese Tarts With Mint

• 3 1/2 tablespoons cornstarch
• 3 tablespoons 2% reduced-fat milk
• 2 cups plain 2% reduced-fat Greek yogurt
• 1/4 cup packed fresh mint leaves
• 1 teaspoon grated lemon rind
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
• 2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
• 1 large egg
• 1 egg white
• 12 small fresh mint leaves

1. Preheat oven to 325u0b0.
2. Combine cornstarch and milk in a small bowl. Place cornstarch mixture, yogurt, mint, rind, pepper, salt, feta, and Gorgonzola in a food processor; pulse to blend. With processor on, add egg and egg white; process until creamy.
3. Spoon 1/4 cup yogurt mixture into each of 12 small ramekins or custard cups. Bake at 325u0b0 for 25 minutes or until tarts are almost set but still slightly wobbly. Turn off heat; leave in oven 5 minutes. Remove from oven; cool 15 minutes. Top each tart with a mint leaf.

cornstarch, milk, yogurt, mint leaves, lemon rind, freshly ground black pepper, kosher salt, feta cheese, gorgonzola cheese, egg, egg, mint

Taken from www.myrecipes.com/recipe/yogurt-cheese-tarts-mint (may not work)