Lemon Mini Tarts

1. 1

   Preheat the oven to 350F.

2. 2

   Place the phyllo shells on a baking sheet.

3. 3

   Bake for 3 to 5 minutes, or until crisp.

4. 4

   Transfer to a cooling rack.

5. 5

   Let cool completely, 10 to 15 minutes.

6. 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. 7

   Gently fold in the whipped topping until blended.

8. 8

   Spoon about 1 1/2 tablespoons of the mixture into each cooled phyllo shell.

9. 9

   Top each with a blueberry.

10. 10

    Increase the blueberries to 1/4 cup plus 2 tablespoons.

11. 11

    Prepare the filling as directed, then spoon 1/4 cup into each of 6 individual serving dishes.

12. 12

    Top each with 1 1/2 teaspoons blueberries.

13. 13

    Repeat the layers.

14. 14

    (serves 6,1/2 cup pudding and 1 tablespoon blueberries per servings)

15. 15

    (Per Serving)

16. 16

    Calories: 79

17. 17

    Total Fat: 2.5g

18. 18

    Saturated: 0.5g

19. 19

    Trans: 0.0g

20. 20

    Polyunsaturated: 0.0g

21. 21

    Monounsaturated: 0.0g

22. 22

    Cholesterol: 3mg

23. 23

    Sodium: 59mg

24. 24

    Carbohydrates: 11g

25. 25

    Fiber: 0g

26. 26

    Sugars: 4g

27. 27

    Protein: 1g

28. 28

    Dietary Exchanges

29. 29

    1 Carbohydrate

30. 30

    1/2 Fat

31. 31

    (Per Serving)

32. 32

    Calories: 98

33. 33

    Total Fat: 1.5g

34. 34

    Saturated: 1.0g

35. 35

    Trans: 0.0g

36. 36

    Polyunsaturated: 0.0g

37. 37

    Monounsaturated: 0.5g

38. 38

    Cholesterol: 6mg

39. 39

    Sodium: 68mg

40. 40

    Carbohydrates: 17g

41. 41

    Fiber: 1g

42. 42

    Sugars: 10g

43. 43

    Protein: 2g

44. 44

    Dietary Exchanges

45. 45

    1 Carbohydrate

46. 46

    1/2 Fat

No additional tips available.