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Lemon Raspberry Tartlets

Heart Healthy Lemon Raspberry Tartlets Recipe

               
Lemon Raspberry Tartlets
Impress your guests with easy but elegant phyllo cups filled with raspberry jam and lemon curd. Use store-bought ingredients and a bit of fresh fruit for garnish to make a mouthwatering dessert that is surprisingly healthy.
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Ingredients
Recipe yields 15 servings
4 tsp seedless raspberry jam
15 frozen mini phyllo dough shells, baked and cooled
5 Tbsp lemon curd
1/4 cup frozen light whipped topping, thawed
2 Tbsp lemon zest
1 pint fresh raspberries
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Helpful how to videos
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Directions
Step 1

Spoon about 1/4 teaspoon of raspberry jam into the bottom of each shell.

Step 2

Spoon 1 teaspoon of lemon curd over raspberry spread in each shell.

Step 3

Spoon whipped topping evenly over lemon curd. Sprinkle with lemon zest on top of each tart.

Step 4

Refrigerate tarts at least 3 hours ahead of serving.

Step 5

Top each tart with 1 raspberry before serving.

Time: 15 minutes
Servings: 15
Calories: 32
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 tartlet
Per serving:
calories:32
total fat:2g
sat fat:0g
cholesterol:3mg
sodium:17mg
total carb:3g
fibers:0g
proteins:0g

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Heart Healthy Lemon Raspberry Tartlets Recipe
Ingredients
Recipe yields 15 servings
4 tsp seedless raspberry jam
15 frozen mini phyllo dough shells, baked and cooled
5 Tbsp lemon curd
1/4 cup frozen light whipped topping, thawed
2 Tbsp lemon zest
1 pint fresh raspberries
Directions
Step 1

Spoon about 1/4 teaspoon of raspberry jam into the bottom of each shell.

Step 2

Spoon 1 teaspoon of lemon curd over raspberry spread in each shell.

Step 3

Spoon whipped topping evenly over lemon curd. Sprinkle with lemon zest on top of each tart.

Step 4

Refrigerate tarts at least 3 hours ahead of serving.

Step 5

Top each tart with 1 raspberry before serving.

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