Lemon Burst Tartlets

By carvalhohm

Ingredients

• 1 jar (10 ounces) lemon curd
• 1 carton (8 ounces) frozen whipped topping, thawed
• 5 to 6 drops yellow food coloring, optional
• 2/3 cup raspberry cake and pastry filling
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• 30 fresh raspberries

Details

Servings 30
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers.

1 tartlet equals 89 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 21 mg sodium, 14 g carbohydrate, trace fiber, trace protein