- 3/4 cup fat-free (skim) milk
- 6 tablespoons fresh lime juice
- 2 tablespoons cornstarch
- 1/2 cup cholesterol-free egg substitute
- 1/2 cup reduced-fat sour cream
- 12 packets sugar substitute or equivalent of 1/2 cup sugar
- 4 sheets phyllo dough*
- Nonstick butter-flavored cooking spray
- 3/4 cup thawed frozen fat-free whipped topping
- Fresh raspberries and lime slices (optional)
Combine milk, lime juice, and cornstarch in medium saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly until thickened. Remove from heat.
Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitute; cover and refrigerate until cool.
Preheat oven to 350°F. Spray 8 standard (2 1/2-inch) muffin cups with cooking spray.
Place 1 sheet of phyllo dough on cutting board; lightly spray with cooking spray. Layer with remaining 3 sheets phyllo dough, lightly spraying each sheet with cooking spray.
Cut stack of phyllo dough into 8 squares. Gently place phyllo stacks in prepared muffin cups; press firmly into bottoms and up sides of cups. Bake 8 to 10 minutes or until golden brown. Carefully remove from muffin cups; cool on wire rack.
Divide lime mixture evenly among phyllo cups; top with whipped topping. Garnish with raspberries and lime slices.
*Note: Cover with damp kitchen towel to prevent dough from drying out.
Yield: 8 servings. Serving size: 1 tart (without garnish).
Nutrition Facts Per Serving:
Calories: 82 calories, Carbohydrates: 13 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 88 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Copyright Diabetic Cooking.