Healthy Recipe

Ingredients:

• Mini phyllo shell(s)  30 item(s), thawed if frozen
• Light cream cheese  8 oz, at room temperature (use 1/3-less-fat variety)
• Plain fat free Greek yogurt  ¼ cup(s)
• Sugar  2 tbsp(s), granulated
• Fresh lemon juice  2 tsp(s)
• Lemon zest  1 tsp(s), freshly grated (plus extra for garnish)
• Vanilla extract  1 tsp(s)
• Strawberries  5 medium, cut into 6 pieces each

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 Ziploc 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.

Notes:

For an extra-special touch, melt strawberry jelly and brush over strawberries to glaze (could affect the recipe’s Points value). These can also be topped with raspberries, blackberries, or blueberries.