Ingredients
2/3 cup frozen unsweetened raspberries, thawed and drained1 teaspoon confectioners’ sugar1 package (1.9 ounces) frozen miniature phyllo tart shells4 ounces reduced-fat cream cheese2 tablespoons lemon curdFresh raspberries, optional
Preparation
In a small bowl, combine the thawed raspberries and confectioners’ sugar; mash with a fork. Spoon into tart shells.
In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.
