Blueberry Cheesecake Tartlets
2 (2.1-ounce) packages frozen mini phyllo pastry shells
4 ounces 1/3-less-fat cream cheese
3 tablespoons sugar, divided
1 (6-ounce) container low-fat honey vanilla Greek yogurt
1/2 teaspoon vanilla extract, divided
1 teaspoon lemon zest
1/4 cup cranberry juice
1 tablespoon fresh lemon juice
1 cup blueberries
1. Bake pastry shells according to package directions; cool completely.
2. Beat cream cheese and 1 tablespoon sugar in a medium bowl with an electric mixer until creamy; add yogurt, vanilla and lemon zest, beating until smooth. Spoon mixture evenly into cooled pastry shells; refrigerate until ready to serve.
3. Combine juices and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; stir in blueberries. Simmer 10 minutes or until blueberries begin to pop and sauce thickens; remove from heat and let cool. To serve, spoon sauce evenly over filling in shells.
Calories 35 Fat 1.2g (Sat Fat 1g), Chol 3mg Sodium 40mg Carb 5g Fiber 0g Prot 1g Calcium 20mg