Here’s a fast, easy dessert that will impress your guests and won’t go straight to your thighs. For less than 100 calories, you can enjoy three of these pretty raspberry tartlets guilt-free.
- 4 tsp seedless raspberry jam
- 15 frozen mini phyllo shells, baked and cooled
- 5 Tbsp lemon curd
- 1/4 cup frozen lite whipped topping, thawed
- 2 Tbsp lemon zest
- 1 pint fresh raspberries
- Spoon about 1/4 teaspoon of raspberry jam into the bottom of each shell.
- Spoon 1 teaspoon of lemon curd over raspberry spread in each shell.
- Spoon whipped topping evenly over lemon curd. Sprinkle with lemon zest on top of each tart.
- Refrigerate tarts at least 3 hours ahead of serving.
- Top each tart with 1 raspberry before serving.
Yield: 15 tartlets
Desserts - Lemon Raspberry Tartlets Recipe
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
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This page created February 1, 2010 and last modified September 23, 2010