Lemon Light Cheesecake Puffs

• 1 (2 ounce) package miniature phyllo cups
• 6 ounces fat free cream cheese
• 6 ounces light cream cheese
• 6 tablespoons powdered sugar
• 1 tablespoon lemon juice
• lemon zest
• 34 cup light whipped topping

1. Bake pastry cups according to directions.
2. I used Pepperidge Farms cups, but you could use Phyllo mini cups as well.
3. Mix together cream cheese and powdered sugar until smooth.
4. Add lemon juice.
5. I used meyer lemons.
6. Add lemon zest.
7. I used about 1/4 tsp or so (basically what I could get off with my pitiful zester from one small meyer lemon).
8. Using a spatula, fold in the whipped topping.
9. For best flavor, refrigerate at least an hour, but better overnight.
10. When the pastry cups are done, allow to cool.
11. I split the pastry cups in half because they are pretty big and I wanted them as appetizer sized desserts, not full desserts, so if you're is 6 pastry cups and you use them as the full size cup, double the nutrition information.
12. Using a pastry bag (or in a pinch, ziploc bag) pipe the filling into the cups before serving.

phyllo cups, cream cheese, light cream cheese, powdered sugar, lemon juice, lemon zest, light whipped topping

Taken from www.food.com/recipe/lemon-light-cheesecake-puffs-469722 (may not work)