Key Lime Tarts

Submitted by Julie Bs Hive

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

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 8

ingredients

• 177.44 ml nonfat milk
• 88.74 ml fresh lime juice
• 29.58 ml cornstarch
• 118.29 ml cholesterol-free egg substitute
• 118.29 ml reduced-fat sour cream
• 118.29 ml sugar substitute
• 4 sheet phyllo dough
• butter-flavored cooking spray
• 177.44 ml thawed frozen fat free non-dairy topping
• fresh raspberry (optional)

directions

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. 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. Preheat oven to 350°. Spray 8 regular muffing cups with cooking spray and set aside.
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. 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. Divide lime mixture evenly among cups; top with whipped topping and garnish with fresh raspberries, if desired.