*Ingredients:
°Mini phyllo shell
°30 item thawed if frozen
°Light cheese cream
°8 oz, (use 1/3 lower fat variety) at room temperature
°Fat Free Plain Greek Yogurt
°¼ cup(s)
°Sugar
°2 tbsp(s), granulated
°Fresh lemon juice
°2 tsp(s)
°Lemon zest
°1 tsp(s), freshly grated (plus more for garnish)
°Vanilla extract
°1 tsp(s)
°Strawberries
°5 medium, each sliced into 6 pieces
*Instructions
Preheat oven 350°F (177°C).
On a baking sheet, place the phyllo shells and bake until lightly browned, about 5 minutes; let cool.Meanwhile, mix softened cream cheese, yogurt, sugar, lemon juice, lemon zest & vanilla in bowl to smooth.
Spoon cream cheese mixture into resealable plastic bag, cut off one corner and press mixture evenly into shells (or spoon fill); place a piece of strawberry on each tartlet and garnish with lemon zest. Serving immediately, or covering & refrigerate for up to 4 h. .
Enjoy !
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