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Lime Tartlets

Yield 15 servings (serving size: 1 tartlet)
You can substitute orange or lemon juice for the lime juice in this recipe. Planning a party? An assortment of all three variations makes up a colorful dessert tray.


  • 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)

Nutrition Information

  • 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

  1. Preheat oven to 350°.

  2. Bake phyllo shells at 350° for 5 minutes; set aside.

  3. Heat lime juice in a small saucepan until hot.

  4. 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.

  5. Spoon filling evenly into phyllo shells. Cover and chill 1 hour.

  6. Top each tartlet with 1 teaspoon whipped topping. Garnish with lime zest and mint sprigs, if desired.

Oxmoor House Healthy Eating Collection