• 6servings
  • 30minutes
  • 181calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (2 ounce) package miniature phyllo cups

  2. 6 ounces fat free cream cheese

  3. 6 ounces light cream cheese

  4. 6 tablespoons powdered sugar

  5. 1 tablespoon lemon juice

  6. lemon zest

  7. 3/4 cup light whipped topping

Instructions Jump to Ingredients ↑

  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, so if you're is 6 pastry cups and you use them as the full size cup, double the nutrition information.

  9. Using a pastry bag (or in a pinch, ziploc bag) pipe the filling into the cups before serving.


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