Lemon Cheesecake Tarts Recipe
Ingredients
| Plain low-fat yogurt - 1 cup | ||
| Light cream cheese | 3 Tablespoon | |
| Reduced-calorie instant vanilla pudding mix - 1 envelope (four 1/2-cup servings) | ||
| Lemon peel | 1 Teaspoon, grated | |
| Graham cracker tart shells - 4 (3/4 ounce each) | ||
Directions
GETTING READY
1. In a blender, process yogurt and cream cheese for about 30 seconds.
2. Add lemon peel and pudding mix; process for about another 2 minutes until smooth.
FINALISING
3. Fill each of the tart shell with equal amount of pudding mixture.
4. Cover and keep in the refrigerator for about 1 hour until set.
SERVING
5. Serve chill.
1. In a blender, process yogurt and cream cheese for about 30 seconds.
2. Add lemon peel and pudding mix; process for about another 2 minutes until smooth.
FINALISING
3. Fill each of the tart shell with equal amount of pudding mixture.
4. Cover and keep in the refrigerator for about 1 hour until set.
SERVING
5. Serve chill.
Chef
