Key Lime Phyllo Tarts

Key Lime Phyllo Tarts

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From: Diabetic Living Magazine

Key limes grow mainly in Florida and are yellowish green in color rather than deep green like Persian limes.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 (14 ounce) can (1- ¼ cups) fat-free sweetened condensed milk
  • ½ teaspoon finely shredded lime peel
  • ½ cup Key lime juice or Persian lime juice (see Tip)
  • 1 drop green and 1 drop yellow food coloring (optional)
  • 24 baked miniature phyllo dough shells
  • Frozen fat-free whipped dessert topping (optional)
  • Thin lime wedges, quartered (optional)

Preparation

  • Prep

  • Ready In

  1. To prepare the filling: In a small bowl, gradually whisk together sweetened condensed milk, finely shredded lime peel, lime juice, and, if desired, food coloring. Cover and chill about 2 hours or until mixture mounds slightly.
  2. Spoon thickened filling into phyllo dough shells (about 1 tablespoon per shell). If desired, top tarts with dessert topping and quartered lime wedges.
  • Tip: To get ½ cup lime juice, squeeze 10 to 12 Key limes or 4 to 6 Persian limes. Or use bottled Key lime juice.
  • To make ahead: Prepare as directed, except do not top with dessert topping or lime wedges. Cover and chill filled tarts for up to 8 hours. If desired, top tarts with dessert topping and lime wedges.

Nutrition information

  • Serving size: 1 tart
  • Per serving: 70 calories; 1 g fat(0 g sat); 0 g fiber; 13 g carbohydrates; 2 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 3 IU vitamin A; 2 mg vitamin C; 51 mg calcium; 0 mg iron; 10 mg sodium; 6 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carb

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