Key Lime Tarts

• 34 cup nonfat milk
• 6 tablespoons fresh lime juice
• 2 tablespoons cornstarch
• 12 cup cholesterol-free egg substitute
• 12 cup reduced-fat sour cream
• 12 cup sugar substitute
• 4 sheets phyllo dough
• butter-flavored cooking spray
• 34 cup thawed frozen fat free non-dairy topping
• fresh raspberry (optional)

1. Combine milk, lime juice and cornstarch in medium saucepan.
2. Cook over medium heat 2-3 minutes, stirring constantly until thick.
3. Remove from heat.
4. Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook.
5. Stir in sour cream and sugar substitutes; cover and refrigerate until cool.
6. Preheat oven to 350.
7. Spray 8 regular muffing cups with cooking spray and set aside.
8. Place 1 sheet of phyllo dough on cutting board and spray with butter-flavored cooking spray.
9. Repeat until all layers are done making sure to spray top sheet.
10. Cut stack of dough into 8 squares.
11. Fit each stacked square into prepared muffin cup pressing firmly against bottom and side.
12. Bake 8-10 minutes or until golden brown.
13. Remove and cool on wire rack.
14. Divide lime mixture evenly among cups; top with whipped topping and garnish with fresh raspberries, if desired.

nonfat milk, lime juice, cornstarch, egg substitute, sour cream, sugar substitute, phyllo, butter, topping, fresh raspberry

Taken from www.food.com/recipe/key-lime-tarts-232323 (may not work)