Lemon Berry Tarts

3 boxes mini phyllo shells (15 shells/box)

1, 12 oz. jar lemon curd

4 oz. cream cheese, softened

1 1/4 C. plain low-fat Greek yogurt

1 T. lemon zest

1 C. blackberries

1 C. raspberries

In a large bowl, combine lemon curd and cream cheese. Mix with hand mixer. Add yogurt and stir until combined. Stir in lemon zest.

Spoon about 1 T. of mixture into each shell. Top each shell with a blackberry or raspberry.

Refrigerate until ready to serve.

Yields 45 tarts. Serving size 5 tarts.

265 Calories,10 g. fat, 7 g. protein, 5% daily value calcium