we loved these Mini Strawberry Lemon Cheesecake Tarts made directly from the WW recipe app!
These are just 1 weight watchers Point each and scrumptious!
Thanks Diane Serves 30
Lemon, cream cheese, and berries make for a delicious dessert in a crisp phyllo shell. bite-sized so you can satisfy your sweet tooth without overdoing it. The filling is Greek yogurt with 1/3-less-fat cream cheese to lighten it without losing its lusciousness. you can use whatever berries are in season. Raspberries, blackberries and blueberries are all tasty choices, or mix and match them.
Keep reading for the delish deets
Mini Strawberry Lemon Cheesecake Tarts
Ingredients
Mini phyllo shell(s)
30 item(s), thawed if frozen
Low fat cream cheese
8 oz, at room temperature (use 1/3-less-fat variety)
Plain fat free Greek yogurt
¼ cup(s)
Sugar
2 Tbsp, granulated
Fresh lemon juice
2 tsp
Lemon zest
1 tsp, freshly grated (plus extra for garnish)
Vanilla extract
1 tsp
Strawberries
5 medium, cut into 6 pieces each
Instructions
Preheat oven to 350°F.
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, yogurt, 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.
Serving size: 1 tart
Mini Strawberry Lemon Cheesecake Tarts
Ingredients
- Mini phyllo shell s
- 30 item s, thawed if frozen
- Low fat cream cheese
- 8 oz at room temperature (use 1/3-less-fat variety)
- Plain fat free Greek yogurt
- ¼ cup s
- Sugar
- 2 Tbsp granulated
- Fresh lemon juice
- 2 tsp
- Lemon zest
- 1 tsp freshly grated (plus extra for garnish)
- Vanilla extract
- 1 tsp
- Strawberries
- 5 medium cut into 6 pieces each
Instructions
- Preheat oven to 350°F.
- 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, yogurt, 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.
- Serving size: 1 tart
Recipe Notes
Lemon, cream cheese, and berries make for a delicious dessert in a crisp phyllo shell. bite-sized so you can satisfy your sweet tooth without overdoing it. The filling is Greek yogurt with 1/3-less-fat cream cheese to lighten it without losing its lusciousness. you can use whatever berries are in season. Raspberries, blackberries and blueberries are all tasty choices, or mix and match them.
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