Lemon Mini Tarts

Preparation

1. Step 1

   Preheat the oven to 350°F.

   Step 2

   Place the phyllo shells on a baking sheet.

   Step 3

   Bake for 3 to 5 minutes, or until crisp. Transfer to a cooling rack. Let cool completely, 10 to 15 minutes.

   Step 4

   In a medium mixing bowl, using an electric mixer on medium speed, beat the cream cheese, yogurt, lemon zest, and lemon juice until smooth.

   Step 5

   Gently fold in the whipped topping until blended.

   Step 6

   Spoon about 1 1/2 tablespoons of the mixture into each cooled phyllo shell. Top each with a blueberry.

2. Lemon-Blueberry Parfaits

   Step 7

   Increase the blueberries to 1/4 cup plus 2 tablespoons. Prepare the filling as directed, then spoon 1/4 cup into each of 6 individual serving dishes. Top each with 1 1/2 teaspoons blueberries. Repeat the layers.(serves 6,1/2 cup pudding and 1 tablespoon blueberries per servings)

3. nutrition information

   Step 8

   (Per Serving)

   Step 9

   Calories: 79

   Step 10

   Total Fat: 2.5g

   Step 11

   Saturated: 0.5g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 0.0g

   Step 14

   Monounsaturated: 0.0g

   Step 15

   Cholesterol: 3mg

   Step 16

   Sodium: 59mg

   Step 17

   Carbohydrates: 11g

   Step 18

   Fiber: 0g

   Step 19

   Sugars: 4g

   Step 20

   Protein: 1g

   Step 21

   Dietary Exchanges

   Step 22

   1 Carbohydrate

   Step 23

   1/2 Fat

4. Lemon-Blueberry Parfaits

   Step 24

   (Per Serving)

   Step 25

   Calories: 98

   Step 26

   Total Fat: 1.5g

   Step 27

   Saturated: 1.0g

   Step 28

   Trans: 0.0g

   Step 29

   Polyunsaturated: 0.0g

   Step 30

   Monounsaturated: 0.5g

   Step 31

   Cholesterol: 6mg

   Step 32

   Sodium: 68mg

   Step 33

   Carbohydrates: 17g

   Step 34

   Fiber: 1g

   Step 35

   Sugars: 10g

   Step 36

   Protein: 2g

   Step 37

   Dietary Exchanges

   Step 38

   1 Carbohydrate

   Step 39

   1/2 Fat