Blueberry Lemon Cream Mini Tarts
- 4 ounces Neufchatel cheese, softened
- 1/4 cup fat free vanilla Greek Yogurt
- Zest from one lemon
- Juice from half a lemon
- 1/4 cup + 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 24 mini phyllo cups
- 1 pint fresh blueberries
- In small bowl beat together Neufchatel, yogurt, zest, lemon juice and powdered sugar until smooth.
- Spoon a generous teaspoon of lemon cream into each phyllo cup.
- Top with fresh blueberries.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.