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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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You'll love the taste of lemon and raspberry in these quick and easy bites. They're perfect for a party or as a simple dessert. Ingredients:
1 jar (10 ounces) lemon curd |
1 carton (8 ounces) frozen whipped topping, thawed |
5 to 6 drops yellow food coloring, optional |
2/3 cup raspberry cake and pastry filling |
2 packages (1.9 ounces each) frozen miniature phyllo tart shells |
30 fresh raspberries |
Directions:
1. In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen.
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