Strawberry blueberry lemon cheesecake tarts

Servings 30

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Ingredients:

• 30 Mini phyllo shell s , thawed if frozen 0 personal points

• 8 oz Low fat cream cheese at room temperature (use 1/3-less-fat variety)

• ¼ cup s Plain fat free Greek yogurt

• 2 tsp sugar

• 2 tsp Fresh lemon juice

• 1 tsp Lemon zest freshly grated (plus extra for garnish)

• 1 tsp Vanilla extract

• 5 medium Strawberries cut into 30 pieces each

• 1 cup blueberries

Instructions:

1. Preheat oven to 350°F.

2. Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.

3. Meanwhile, in a medium bowl, briskly whisk together softened cream cheese, yogurt, sugar, lemon juice, lemon zest, and vanilla until smooth.

4. 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 any other fruit and garnish with lemon zest. Serve immediately or cover and refrigerate up to 4 hours.

5. Serving size: 1 tart

Recipe Notes:

These tarts are just one point each