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.