Lemon Mini Tarts

Directions

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