Lemon Light Cheesecake Puffs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Light and lemony cheesecake filling in puff pastries that is SO easy to make, but is fancy enough for company! Ingredients:
1 (2 ounce) package miniature phyllo cups |
6 ounces fat free cream cheese |
6 ounces light cream cheese |
6 tablespoons powdered sugar |
1 tablespoon lemon juice |
lemon zest |
3/4 cup light whipped topping |
Directions:
1. Bake pastry cups according to directions. I used Pepperidge Farms cups, but you could use Phyllo mini cups as well.
2. Mix together cream cheese and powdered sugar until smooth.
3. Add lemon juice. I used meyer lemons.
4. Add lemon zest. I used about 1/4 tsp or so (basically what I could get off with my pitiful zester from one small meyer lemon).
5. Using a spatula, fold in the whipped topping.
6. For best flavor, refrigerate at least an hour, but better overnight.
7. When the pastry cups are done, allow to cool.
8. I split the pastry cups in half because they are pretty big and I wanted them as appetizer sized desserts, not full desserts.
9. Using a pastry bag (or in a pinch, ziploc bag) pipe the filling into the cups before serving.
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