You can use any fresh berries for the topping.

WW PointsPlus Value - 1

Serves - 30

Prep Time - 10 min

Cook Time - 15 min

Other Time - 60 min

2/3 Cup Sugar
1 Tbsp Lemon Zest
2 Large Eggs, Whisked
1/2 cup fresh lemon juice
2 Tbsp salted butter
1 Cup Fat Free Whipped Topping
30 mini phyllo shells
3/4 cup fresh blueberries

2/3 Cup Sugar 1 Tbsp Lemon Zest 2 Large Eggs, Whisked 1/2 cup fresh lemon juice 2 Tbsp salted butter 1 Cup Fat Free Whipped Topping 30 mini phyllo shells 3/4 cup fresh blueberries

Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined.

Preheat oven to 350 degrees.

Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 teaspoons lemon mixture into each shell. When ready to serve, garnish each with a berry. Yields 1 tartlet per serving.