Mini Strawberry-Lemon Cheesecake Tarts
By á-31592
1 tart = 1 WW Smart Points
Lemon, cheese, berries – a delicious dessert trio. We made these bite-size so you can satisfy your sweet tooth without overdoing it.
Ingredients
- 30 mini phyllo shell(s), thawed if frozen
- 8 oz 1/3 less fat cream cheese, at room temperature
- 1 ⁄4cup(s)fat-free plain Greek yogurt
- 2 Tbsp sugar, granulated
- 2 tsp fresh lemon juice
- 1 tsp lemon zest, freshly grated (plus extra for garnish)
- 1 tsp vanilla extract
- 5 medium strawberries,(can substitute raspberries, blackberries or blueberries) cut into 6 pieces each
Details
Adapted from weightwatchers.com
Preparation
Step 1
1 Preheat oven to 350°F.
2 Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
3 Meanwhile, in a medium bowl, briskly whisk together softened cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla until smooth.
4 Spoon cream cheese mixture into a plastic zip top food storage bag, snip off a corner and evenly pipe mixture into baked shells (or fill with a spoon); top each with a piece of strawberry and garnish with lemon zest. Serve immediately or cover and refrigerate up to 4 hours. Yields 1 tart per serving.
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