Preheat oven to 350°. Toast phyllo shells on a baking sheet for 5 minutes. While phyllo shells cook, beat cream cheese in a small bowl with a mixer at medium speed until smooth. Add granulated sugar, yogurt and lemon rind; beat at medium speed until well blended.
Fill phyllo shells evenly with cream cheese mixture. Top with raspberry and dust with powdered sugar; serve immediately.
Ingredients
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3 tablespoons lemon nonfat yogurt
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4 ounces reduced fat cream cheese
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1 package mini phyllo shells (15 count pkg)
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1 tablespoon granulated sugar
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1 teaspoon grated fresh lemon rind
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15 raspberries
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Powdered sugar for dusting
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