Lemon Cheesecake Tarts

Name: Lemon Cheesecake Tarts
Prep time: 10 min
Total time: 1 h 55 min
Yield: 2
Ingredients: 1/3 cup Yoplait® Thick & Creamy lemon supreme lowfat yogurt; 2 tablespoons whipped cream cheese (from 8-oz container); 2 tablespoons fat-free egg product; 2 teaspoons sugar; 1 teaspoon grated lemon peel; 2 single-serve graham cracker crusts (from 4-oz package); Sweetened whipped cream, if desired; Fresh raspberries, if desired

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Pillsbury Kitchens

Updated Oct 7, 2010

Lemon Cheesecake Tarts

5.0 (1)

0 Questions

Write a Review
Ask a Question

Prep Time 10 min
Total 1 hr 55 min
Ingredients 8
Servings 2

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Ingredients

1/3 cup Yoplait® Thick & Creamy lemon supreme lowfat yogurt
2 tablespoons whipped cream cheese (from 8-oz container)
2 tablespoons fat-free egg product
2 teaspoons sugar
1 teaspoon grated lemon peel
2 single-serve graham cracker crusts (from 4-oz package)
Sweetened whipped cream, if desired
Fresh raspberries, if desired

Instructions

Step
1

Heat oven to 350°F. In small bowl, beat yogurt, cream cheese, egg product and sugar with electric mixer on medium speed until light, fluffy and smooth.
Step
2

Stir in lemon peel with spoon. Divide mixture evenly between crusts.
Step
3

Place tarts on ungreased cookie sheet; bake 22 to 24 minutes or until filling is set. Cool 20 minutes. Refrigerate at least 1 hour or until serving time. Serve topped with whipped cream and raspberries.

Nutrition

260 Calories

14g Total Fat

5g Protein

29g Total Carbohydrate

23g Sugars

Nutrition Facts

Serving Size: 1 Tart

Calories: 260

Calories from Fat: 130

Total Fat: 14g; 21%

Saturated Fat: 5g; 24%

Trans Fat: 2 1/2g

Cholesterol: 15mg; 4%

Sodium: 170mg; 7%

Potassium: 150mg; 4%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 0g; 0%

Sugars: 23g

Protein: 5g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;