- 1 (2.1-ounce) package frozen mini phyllo dough shells, thawed
- 1/4 cup fresh lime juice
- 1 large egg yolk
- 1/2 cup fat-free sweetened condensed milk
- 1/4 teaspoon grated lime rind
- 5 tablespoons frozen reduced-calorie whipped topping, thawed
- Lime zest (optional)
- Mint springs (optional)
- calories 49
- fat 0.8 g
- satfat 0.3 g
- protein 1.4 g
- carbohydrate 9.1 g
- cholesterol 15 mg
- iron 0.2 mg
- sodium 31 mg
- caloriesfromfat 14 %
- fiber 0.1 g
- calcium 31 mg
How to Make It
Preheat oven to 350°.
Bake phyllo shells at 350° for 5 minutes; set aside.
Heat lime juice in a small saucepan until hot.
Beat egg yolk with a mixer at medium speed 2 minutes. Gradually add lime juice, beating at low speed until blended. Return egg mixture to saucepan; cook over low heat, stirring constantly, 5 to 6 minutes or until thick and pale yellow. Stir in milk and lime rind.
Spoon filling evenly into phyllo shells. Cover and chill 1 hour.
Top each tartlet with 1 teaspoon whipped topping. Garnish with lime zest and mint sprigs, if desired.