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