Blackberry cheesecake tarts
Mini phyllo shell(s)
Low fat cream cheese
Plain lowfat Greek yogurt
7 tsp, 2 tablespoons plus 1 teaspoon
½ tsp, grated
1 cup(s), about 30 blackberries
- Preheat oven to 350°F.
- Place tart shells on large baking sheet and bake until crisp, 3–5 minutes. Transfer to wire rack and cool completely.
- Meanwhile, combine cream cheese, 4 ounces of blackberries, yogurt, 2 tablespoons of confectioners' sugar, lemon zest, and salt in food processor and puree.
- Spoon cream cheese mixture evenly into phyllo shells. Top each tart with a black berry (halve berries if large) and sprinkle with remaining 1 teaspoon confectioners' sugar. Serve at once.
- Per serving: 3 tarts