Lemon Cheesecake Tarts
|Plain low fat yogurt||1 Cup (16 tbs)|
|Light cream cheese||3 Tablespoon|
|Reduced calorie instant vanilla pudding mix||1 Tablespoon (1 Envelope, Four 1/2 Cup Servings)|
|Lemon peel||1 Teaspoon, grated|
|Graham cracker tart shells||3 Ounce (Four 3/4 Ounce Each)|
1. In a blender, process yogurt and cream cheese for about 30 seconds.
2. Add lemon peel and pudding mix; process for about another 2 minutes until smooth.
3. Fill each of the tart shell with equal amount of pudding mixture.
4. Cover and keep in the refrigerator for about 1 hour until set.
5. Serve chill.