Blueberry Cheesecake Tartlets
Ease: Advanced
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 30 tartlets
Ingredients:
2 (2.1-ounce) packages frozen mini phyllo pastry shells
4 ounces 1/3-less-fat cream cheese
3 tablespoons sugar, divided
1 (6-ounce) container low-fat honey vanilla Greek yogurt
½ teaspoon vanilla extract
1 teaspoon lemon zest
¼ cup cranberry juice
1 tablespoon fresh lemon juice
1 cup blueberries
Directions:
Bake pastry shells according to package directions; cool completely.
Beat cream cheese and 1 tablespoon sugar in a medium bowl with an electric mixer until creamy; add yogurt, vanilla and lemon zest, beating until smooth. Spoon mixture evenly into cooled pastry shells; refrigerate until ready to serve.
Combine juices and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; stir in blueberries. Simmer 10 minutes or until blueberries begin to pop and sauce thickens; remove from heat and let cool. To serve, spoon sauce evenly over filling in shells.
Nutrition Information:
Calories 35
Fat 1.2 grams (Sat Fat 1 gram)
Cholesterol 3 mg
Sodium 40 mg
Carbohydrates 5 grams
Fiber 0 grams
Protein 1 gram
Calcium 200 mg
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