Serves 30, 1 tart per serving
30 mini phyllo shells, thawed
1 8 oz. 1/3 less fat cream cheese, softened
1/4 C fat-free plain Greek yogurt
2 Tbsp sugar
2 tsp fresh lemon juice
1 tsp lemon zest, freshly grated, plus extra for garnish
1 tsp vanilla extract
5 medium strawberries, cut into 6 pieces each
Preheat oven to 350 F degrees.
Place phyllo shells on a baking sheet. Bake until lightly toasted, about 5 minutes. Let cool.
In a medium bowl, beat cream cheese, yogurt, sugar, lemon juice, lemon zest, and vanilla, until smooth.
Spoon cream cheese mixture into a plastic bag, snip off a corner, and pipe mixture into baked shells, or fill with a spoon.
Top with a piece of strawberry.
Garnish with lemon zest.
Serve immediately or cover and refrigerate up to 4 hours.