Lemon Mini Tarts

  1. Preheat the oven to 350F.
  2. Place the phyllo shells on a baking sheet.
  3. Bake for 3 to 5 minutes, or until crisp.
  4. Transfer to a cooling rack.
  5. Let cool completely, 10 to 15 minutes.
  6. In a medium mixing bowl, using an electric mixer on medium speed, beat the cream cheese, yogurt, lemon zest, and lemon juice until smooth.
  7. Gently fold in the whipped topping until blended.
  8. Spoon about 1 1/2 tablespoons of the mixture into each cooled phyllo shell.
  9. Top each with a blueberry.
  10. Increase the blueberries to 1/4 cup plus 2 tablespoons.
  11. Prepare the filling as directed, then spoon 1/4 cup into each of 6 individual serving dishes.
  12. Top each with 1 1/2 teaspoons blueberries.
  13. Repeat the layers.
  14. (serves 6,1/2 cup pudding and 1 tablespoon blueberries per servings)
  15. (Per Serving)
  16. Calories: 79
  17. Total Fat: 2.5g
  18. Saturated: 0.5g
  19. Trans: 0.0g
  20. Polyunsaturated: 0.0g
  21. Monounsaturated: 0.0g
  22. Cholesterol: 3mg
  23. Sodium: 59mg
  24. Carbohydrates: 11g
  25. Fiber: 0g
  26. Sugars: 4g
  27. Protein: 1g
  28. Dietary Exchanges
  29. 1 Carbohydrate
  30. 1/2 Fat
  31. (Per Serving)
  32. Calories: 98
  33. Total Fat: 1.5g
  34. Saturated: 1.0g
  35. Trans: 0.0g
  36. Polyunsaturated: 0.0g
  37. Monounsaturated: 0.5g
  38. Cholesterol: 6mg
  39. Sodium: 68mg
  40. Carbohydrates: 17g
  41. Fiber: 1g
  42. Sugars: 10g
  43. Protein: 2g
  44. Dietary Exchanges
  45. 1 Carbohydrate
  46. 1/2 Fat

phyllo shells, cream cheese, lemon yogurt, lemon zest, lemon juice, blueberries

Taken from www.epicurious.com/recipes/food/views/lemon-mini-tarts-375602 (may not work)

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