Ingredients:
°Mini phyllo shell
°30 item thawed if frozen
°Light cheese cream
°8 oz, (use 1/3 lower fat variety) at room temperature
°Fat Free Plain Greek Yogurt
°¼ cup(s)
°Sugar
°2 tbsp(s), granulated
°Fresh lemon juice
°2 tsp(s)
°Lemon zest
°1 tsp(s), freshly grated (plus more for garnish)
°Vanilla extract
°1 tsp(s)
°Strawberries
°5 medium, each sliced into 6 pieces
PREPARATION:
Preheat broiler 350°F (177°C).
On a baking sheet, place the phyllo shells and heat until gently cooked, around 5 minutes; let cool.Meanwhile, blend mellowed cream cheddar, yogurt, sugar, lemon juice, lemon zing and vanilla in bowl to smooth.
Spoon cream cheddar combination into resealable plastic pack, cut off one corner and press blend equitably into shells (or spoon fill); put a piece of strawberry on every tartlet and trimming with lemon zing. Serving right away, or concealing and refrigerate for to 4 h.
Enjoy !
