Brunch

Lemon-Raspberry Tartlets is for Dessert.

Lemon-Raspberry Tartlets takes 30 minutes to prepare.

Lemon-Raspberry Tartlets takes 10 minutes to cook.

Lemon-Raspberry Tartlets makes 30 servings.

The ingredients for Lemon-Raspberry Tartlets are:

16oz fat free cottage cheese, drained and pressed to yield 8oz of curds
6oz naturally-sweetened, lemon-flavored, fat-free greek yogurt
1 tsp lemon juice
3-4 packets stevia (adjust to taste)
30 raspberries
30 pre-baked phyllo tartlet shells (approximately 1.5" diameter, store-bought or home-made)

Here is how you make Lemon-Raspberry Tartlets:

Pour the fat free cottage cheese in a strainer, cover with a small dish that will fit inside the strainer, weight with cans of vegetables, and allow to drain for 20 minutes. (For even better results, Pour the fat-free cottage cheese in a sheet of cheesecloth, tie, and press between two dishes weighted with canned vegetables and allow to drain for 30 minutes.)Place the drained cottage cheese into a food processor and blend on high until smooth. Add the greek yogurt and Stevia. Blend again on high until smooth. Add the lemon juice and blend again on high for one minute.Fill each phyllo shell to the top with the cheese-yogurt mixture. Top each tartlet with a fresh raspberry.Cover the tartlets with plastic wrap or place in an airtight, covered container. Refrigerate at least 30 minutes to allow to set completely and until ready to serve.Serving Size: Makes 30 individual tartletsNumber of Servings: 30Recipe submitted by SparkPeople user MPODOWITZ.

The nutritional information for Lemon-Raspberry Tartlets is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 28.3

• Total Fat: 0.1 g
• Cholesterol: 0.3 mg
• Sodium: 52.7 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 0.2 g
• Protein: 2.0 g

The dietary needs meet for Lemon-Raspberry Tartlets is Vegetarian