Mini strawberry-lemon cheesecake tarts
Mini phyllo shell(s)
30 item(s), thawed if frozen
Low fat cream cheese
8 oz, 8 oz, at room temperature (use 1/3-less-fat variety)
Plain fat free Greek yogurt
2 tbsp(s), granulated
Fresh lemon juice
1 tsp(s), freshly grated (plus extra for garnish)
5 medium, cut into 6 pieces each
- Preheat oven to 350°F(177°C).
- Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
- Meanwhile, in a medium bowl, briskly whisk together softened cream cheese, yogourt, sugar, lemon juice, lemon zest and vanilla until smooth.
- 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. Yields 1 tart per serving.