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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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You can substitute orange or lemon juice for the lime juice in this recipe. Planning a party? An assortment of all three variations makes up a colorful dessert tray. Ingredients:
1 (2.1-ounce) package frozen mini phyllo dough shells, thawed |
1/4 cup fresh lime juice |
1 large egg yolk |
1/2 cup fat-free sweetened condensed milk |
1/4 teaspoon grated lime rind |
5 tablespoons frozen reduced-calorie whipped topping, thawed |
lime zest (optional) |
mint springs (optional) |
Directions:
1. Preheat oven to 350°.
2. Bake phyllo shells at 350° for 5 minutes; set aside.
3. Heat lime juice in a small saucepan until hot.
4. Beat egg yolk with a mixer at medium speed 2 minutes. Gradually add lime juice, beating at low speed until blended. Return egg mixture to saucepan; cook over low heat, stirring constantly, 5 to 6 minutes or until thick and pale yellow. Stir in milk and lime rind.
5. Spoon filling evenly into phyllo shells. Cover and chill 1 hour.
6. Top each tartlet with 1 teaspoon whipped topping. Garnish with lime zest and mint sprigs, if desired.
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