My mom gave me a diabetic cookbook the other day. Of course these lemon mini tarts stood out to me (have I mentioned I LOVE lemon desserts??). I threw my friend a baby shower with a dessert bar and decided to throw these in for myself! But they're so good, nobody even knew they were a "diabetic" recipe. In fact, I think what makes them so appealing (for me anyway) is that they don't use artificial sweeteners, yet they're still low carb for diabetics. They tasted like little miniature lemon pies. Yum!! Anyway, here's the recipe.
- 2 egg yolks
- 3 TB butter, melted 1/2 cup powdered sugar
- 2 TB fresh squeezed lemon juice
- 1 TB lemon peel
- 1 TB sugar
- 24 mini frozen phyllo shells (found in the freezer section at the grocery store)
Heat oven to 350. Whisk together egg yolks, butter, powdered sugar, lemon juice, lemon peel and sugar in a small bowl. Spoon 1 tsp. filling into each frozen phyllo shell. Bake about 13-15 minutes, or until center is set. If desired, garnish with 1 mint leaf and 1 raspberry (which I did, yum!) Dietary Exchange (2 tarts per serving):
- calories 162
- total fat 8 g
- carbs 20 g
- cholesterol 66 mg
- dietary fiber 0 g
- sodium 62 mg
***I checked 2 grocery stores and they didn't have the phyllo mini tart shells. SO...I used the low carb recipe that Melissa used for tarts she made at my baby shower, and it was fantastic. It might change the dietary exchange a bit...I'm not sure how much but I imagine it would be close. Here's the recipe for the crust part if you can't find the phyllo shells. Mini Tart Crust:
- 1/2 cup butter
- 1/2 cup cream cheese (I used reduced fat)
- 1 cup flour
Mix together and roll into 1" balls. Then press them into a greased mini cupcake pan, pushing the dough to the bottom and the sides of the pan (giving it a mini pie shape so you can add the filling). If you're making them for this recipe, I precooked them a little bit first, about 5 minutes (at 350) and then put in the filling and cooked another 12-14 minutes. You can also use this crust and fill with other fruits and whatnot. If that's the case, precook them at 425 for 10-12 minutes.
