Diabetic Cooking

Lemon Mini Tarts

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Ingredients

  • 1/2 cup powdered sugar
  • 2 egg yolks
  • 3 tablespoons butter, melted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon peel
  • 1 tablespoon granulated sugar
  • 24 mini frozen phyllo shells*
  • Mint leaves (optional)
  • Raspberries (optional)

Directions

Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.

Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.

Garnish each tart with 1 mint leaf and 1 raspberry, if desired.

*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.

Yield: 12 servings. Serving size: 2 tarts.

Nutrition Facts Per Serving:
Calories: 162, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g

Exchanges per serving: 1 Bread/Starch, 11/2 Fat, 1/2 Fruit.


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