Mini Strawberry-Lemon Cheesecake Tarts
30 mini phyllo shells, thawed if frozen
8 oz light cream cheese (Neufchatel), at room temperature
¼ c plain fat-free Greek yogurt
2 Tbsp sugar
2 tsp fresh lemon juice
1 tsp lemon zest+ extra for garnish
1 tsp vanilla extract
5 medium strawberries, each cut into 6 pieces
1) Preheat oven to 350 degrees F.
2) Place phyllo shells on large baking sheet; bake until lightly toasted, about 5 minutes. Let cool.
3) Meanwhile, whisk together cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla in medium bowl until smooth.
4) Spoon cream cheese mixture into a zip close plastic bag, snip off corner and evenly pipe mixture into baked shells (or fill with spoon). Top each with strawberry slice and garnish with lemon zest. Serve immediately, or cover and refrigerate up to 4 hours.
Per serving (1 tart): 36 Cal, 2 g Total Fat, 1 g Sat Fat, 38 mg Sod, 4 g Total Carb, 1 g Sugar, 0 g Fib, 1 g Prot. 1 PPV