Key Lime Tarts

Directions

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