Roy’s Light Mini Lime Tarts

15 servings      1 Better Balance Bite/Blue Point

Calories 34      Fat 1g   Sat. Fat 0.1g   Protein 2g   Carbs 6.4g   Fiber 0.2g   Sugars 1.8g

Ingredients

· 3/4 cup (6 oz) Roy’s Light Homemade Cream Cheese, room temperature (see notes)

· 3 Tbsp granulated or confectioners’ sugar replacement

· 2 Tbsp lime juice (see notes)

· Zest of 1 lime (about 1 Tbsp), divided (see notes)

· 1/2 tsp vanilla extract

· 2 Tbsp toasted sliced almond, optional (see notes)

· 15 mini phyllo pastry shells, thawed (see notes)

Directions

1. In a medium bowl, combine the cream cheese, sugar replacement, lime juice, 1/2 of the lime zest, and vanilla extract using an electric mixture to help the sugar replacement incorporate. (If desired, transfer to a pastry or food storage bag and snip off the tip of the pastry bag or the corner of the food storage bag.)

2. Fill each of the pastry shells with about 1 Tbsp of the lime filling, either with the bag or using a spoon. Garnish each tart with a sprinkle of the remaining lime zest and some toasted sliced almonds. Serve immediately. (see notes)

Notes

· You can use store-bought cream cheese, but it will likely affect the nutrition facts.

· Not in the mood for lime? Swap it out for lemon or orange. The garnishes can also be changed up. Perhaps blueberries with lemon or chopped sugar-free chocolate chips with orange.

· If you don’t use the almonds here, each tart will drop to 0 bites/points.

· I find it easier to fill the tart shells while in their original container.

· It is best not to make these too far in advance or the moisture from the filling will soften the pastry shells.

· You can make the filling in advance and store in the refrigerator until ready to use.

· If you don’t make them all at once, save any remaining filling in the refrigerator for up to 5 days and store the pastry shells in a food storage bag at room temperature.