8 oz 1/3 less fat cream cheese, at room temperature
1/4 cup(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, cut into 6 pieces each
These can also be topped with raspberries, blackberries or blueberries.
Instructions
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 ziptop 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.
Serving
Suggestions
1 tart; Points Plus Value = 1 point per serving
Originally Submitted
4/29/2014
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You can add this Mini Strawberry-Lemon Cheesecake Tarts recipe to your own private DesktopCookbook.
