Easy lemon cheesecake cups
Mini phyllo shell(s)
Plain lowfat cultured cottage cheese
Plain lowfat cultured kefir
Powdered sugar (confectioner's)
1 tsp, plus more for garnish
Fresh lemon juice
Fat free whipped topping
- Preheat the oven to 350°F. Arrange the phyllo shells on a small baking sheet. Bake the shells until toasted around the edges, about 5 minutes. Let cool completely.
- In a mini food processor, pulse the cottage cheese and kefir until smooth, stopping to scrape down the sides of the bowl as needed. Add the sugar and lemon zest and juice and process until well combined. Divide the filling among the phyllo shells, about 2 tsp per shell. Top each with 1 tsp whipped topping. Garnish with additional lemon zest.
- Serving size: 1 cheesecake cup