RASPBERRY CHEESECAKE TARTS Recipe

Ingredients
  • 3 tablespoons lemon nonfat yogurt
  • 4 ounces reduced fat cream cheese
  • 1 package mini phyllo shells (15 count pkg)
  • 1 tablespoon granulated sugar
  • 1 teaspoon grated fresh lemon rind
  • 15 raspberries
  • Powdered sugar for dusting
Directions
Preheat oven to 350°. Toast phyllo shells on a baking sheet for 5 minutes. While phyllo shells cook, beat cream cheese in a small bowl with a mixer at medium speed until smooth. Add granulated sugar, yogurt and lemon rind; beat at medium speed until well blended.

Fill phyllo shells evenly with cream cheese mixture. Top with raspberry and dust with powdered sugar; serve immediately.

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