Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.tasteofhome.com/Recipes/Lemon-Burst-Tartlets
What's in it
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
How to cook it
- 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.
- Nutritional Facts: 1 tartlet equals 89 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 21 mg sodium, 14 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.
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