Key Lime Phyllo Tarts

Key limes grow mainly in Florida and are yellowish green in color rather than deep green like Persian limes.

MAKES: 24 servings

CARB GRAMS PER SERVING: 13

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings Per Recipe: 24
cal.(kcal): 70
Fat, total(g): 1
chol.(mg): 0
sat. fat(g): 0
carb.(g): 13
fiber(g): 0
pro.(g): 2
sodium(mg): 10

Diabetic Exchanges

Other Carb(d.e): 1
Carb Choice(d.e): 1

1 14 ounce can (1-1/4 cups) fat-free sweetened condensed milk
1/2 teaspoon finely shredded lime peel
1/2 cup Key lime juice or Persian lime juice*
1 drop green and 1 drop yellow food coloring (optional)
24 baked miniature phyllo dough shells
Frozen fat-free whipped dessert topping (optional)
Thin lime wedges, quartered (optional)

For filling::

1. In a small bowl, gradually whisk together sweetened condensed milk, finely shredded lime peel, lime juice, and, if desired, food coloring. Cover and chill about 2 hours or until mixture mounds slightly.

2. Spoon thickened filling into phyllo dough shells (about 1 tablespoon per shell). If desired, top tarts with dessert topping and quartered lime wedges. Makes 24 tarts.

Tip

Test Kitchen Tip: To get 1/2 cup lime juice, squeeze 10 to 12 Key limes or 4 to 6 Persian limes. Or use bottled Key lime juice.

Tip

Make-ahead Directions: Prepare as directed, except do not top with dessert topping or lime wedges. Cover and chill filled tarts for up to 8 hours. If desired, top tarts with dessert topping and lime wedges.

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