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Lemon Cheesecake Tarts Recipe
|Plain low-fat yogurt||1 Cup (16 tbs)|
|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||1 Ounce|
|Graham cracker tart shells||3 Ounce (Four 3/4 Ounce Each)|
Calories 77 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.75 g3.8%
Trans Fat 0 g
Cholesterol 4.7 mg
Sodium 161.5 mg6.7%
Total Carbohydrates 10 g3.5%
Dietary Fiber 0.36 g1.4%
Sugars 6.2 g
Protein 5 g10.4%
Vitamin A 0.7% Vitamin C 3.4%
Calcium 14.9% Iron 1.7%
*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.