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Lemon Cheesecake Tarts Recipe
|Plain low fat yogurt||1 Cup (16 tbs)|
|Light cream cheese||3 Tablespoon|
|Reduced calorie instant vanilla pudding mix||1 Tablespoon (1 Envelope, Four 1/2 Cup Servings)|
|Lemon peel||1 Teaspoon, grated|
|Graham cracker tart shells||3 Ounce (Four 3/4 Ounce Each)|
Calories 170 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 1.7 g8.5%
Trans Fat 0 g
Cholesterol 4.7 mg
Sodium 210.1 mg8.8%
Total Carbohydrates 22 g7.3%
Dietary Fiber 0.68 g2.7%
Sugars 9.7 g
Protein 6 g12%
Vitamin A 0.7% Vitamin C 3.4%
Calcium 15.1% Iron 3.5%
*Based on a 2000 Calorie diet
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.
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.
5. Serve chill.