Lemon Wild Blueberry Mini Tarts
Serves: 5
Nutrition Facts (per serving): 47 Calories, 1g Fat, 0g Saturated Fat, 8g Carbohydrate, Protein 1g, 0g Fiber, 11mg Sodium, 42mg Cholesterol
  • 4 teaspoons frozen Wild Blueberries
  • 1 tablespoon nonfat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 1 tablespoon sugar
  • 5 mini phyllo shells
  • For Lemon Yogurt Sauce (optional):
  • 2 tablespoons nonfat Greek yogurt
  • ½ tablespoon lemon juice
  1. Directions:
  2. Preheat oven to 350F.
  3. In a small mixing bowl, whisk together yogurt, lemon juice, egg yolk, and sugar.
  4. Pour mixture into a small sauce pan and simmer on medium heat for about 15 minutes or until the mixture thickens to a gel-like consistency and starts to bubble. Be sure to whisk constantly so that the mixture does not burn in the bottom of the pan. Once the mixture has thickened, remove it from heat.
  5. Next, place the mini phyllo shells either on a nonstick baking sheet or inside nonstick mini muffin pans. Or alternatively, lightly spray a baking sheet with oil and place the shells on the pan. Pour the mixture all the way to top of each phyllo shell. Place 1 teaspoon of Wild Blueberries on top of the mixture in each of the phyllo shells.
  6. Place in the oven for about 10-15 minutes or until the tops start to bubble and thicken.
  7. Remove from oven. Allow to cool enough to remove from pan. Serve warm. Enjoy!
  8. Optional: To make lemon yogurt sauce, mix yogurt with lemon juice and whisk until yogurt becomes a liquid consistency. You can either add a little water or a little more lemon juice if too thick. Drizzle over tarts and enjoy!
Recipe by Nutrition Twins at https://nutritiontwins.com/lemon-wild-blueberry-mini-tarts/