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Blueberry Cheesecake Tartlets

Category

Yields1 Serving

Ingredients
 2 (2.1 oz) packages frozen mini phyllo shells
 4 oz 1/3-less-fat cream cheese
 3 tbsp sugar, divided
 1 (6-ounce) container low-fat honey vanilla Greek yogurt
 ½ tsp vanilla extract
 1 tsp lemon zest
 ¼ cup cranberry juice
 1 tbsp fresh lemon juice
 1 cup blueberries

Directions
1

Bake pastry shells according to package directions; cool completely.

2

Beat cream cheese and 1 tablespoon sugar in a medium bowl with an electric mixer until creamy; add yogurt, vanilla and lemon zest, beating until smooth.

3

Spoon mixture evenly into cooled pastry shells; refrigerate until ready to serve.

4

Combine juices and remaining 2 tablespoons sugar in a small saucepan.

5

Bring to a boil over medium-high heat, stirring until sugar dissolves.

6

Reduce heat to medium; stir in blueberries.

7

Simmer 10 minutes or until blueberries begin to pop and sauce thickens; remove from heat and let cool.

8

To serve, spoon sauce evenly over filling in shells.

Ingredients

Ingredients
 2 (2.1 oz) packages frozen mini phyllo shells
 4 oz 1/3-less-fat cream cheese
 3 tbsp sugar, divided
 1 (6-ounce) container low-fat honey vanilla Greek yogurt
 ½ tsp vanilla extract
 1 tsp lemon zest
 ¼ cup cranberry juice
 1 tbsp fresh lemon juice
 1 cup blueberries

Directions

Directions
1

Bake pastry shells according to package directions; cool completely.

2

Beat cream cheese and 1 tablespoon sugar in a medium bowl with an electric mixer until creamy; add yogurt, vanilla and lemon zest, beating until smooth.

3

Spoon mixture evenly into cooled pastry shells; refrigerate until ready to serve.

4

Combine juices and remaining 2 tablespoons sugar in a small saucepan.

5

Bring to a boil over medium-high heat, stirring until sugar dissolves.

6

Reduce heat to medium; stir in blueberries.

7

Simmer 10 minutes or until blueberries begin to pop and sauce thickens; remove from heat and let cool.

8

To serve, spoon sauce evenly over filling in shells.

Blueberry Cheesecake Tartlets