Lemon Light Cheesecake Puffs

1. 1

   Bake pastry cups according to directions.

2. 2

   I used Pepperidge Farms cups, but you could use Phyllo mini cups as well.

3. 3

   Mix together cream cheese and powdered sugar until smooth.

4. 4

   Add lemon juice.

5. 5

   I used meyer lemons.

6. 6

   Add lemon zest.

7. 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. 8

   Using a spatula, fold in the whipped topping.

9. 9

   For best flavor, refrigerate at least an hour, but better overnight.

10. 10

    When the pastry cups are done, allow to cool.

11. 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. 12

    Using a pastry bag (or in a pinch, ziploc bag) pipe the filling into the cups before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.