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    You are in: Home / Recipes / Key Lime Tarts Recipe
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    Key Lime Tarts

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Julie B's Hive's Note:

    From a low-carb dessert cookbook I found at a church rummage sale but haven't yet tried.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine milk, lime juice and cornstarch in medium saucepan. Cook over medium heat 2-3 minutes, stirring constantly until thick. Remove from heat.
    2. 2
      Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitutes; cover and refrigerate until cool.
    3. 3
      Preheat oven to 350°. Spray 8 regular muffing cups with cooking spray and set aside.
    4. 4
      Place 1 sheet of phyllo dough on cutting board and spray with butter-flavored cooking spray. Repeat until all layers are done making sure to spray top sheet.
    5. 5
      Cut stack of dough into 8 squares. Fit each stacked square into prepared muffin cup pressing firmly against bottom and side. Bake 8-10 minutes or until golden brown. Remove and cool on wire rack.
    6. 6
      Divide lime mixture evenly among cups; top with whipped topping and garnish with fresh raspberries, if desired.

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    Nutritional Facts for Key Lime Tarts

    Serving Size: 1 (86 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 118.7
     
    Calories from Fat 26
    22%
    Total Fat 2.9 g
    4%
    Saturated Fat 1.4 g
    6%
    Cholesterol 6.5 mg
    2%
    Sodium 92.2 mg
    3%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 0.2 g
    0%
    Sugars 9.9 g
    39%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    cholesterol-free egg substitute

    frozen fat free non-dairy topping

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