Easy Lemon Mousse Tartlets

I haven't made these yet, but I am this weekend. They are from the WW magazine and have 2 points for 2. For extra crispy shells, place shells still frozen on a baking sheet and bake at 350°F for 3-5 minutes. Cool before filling.

• Ready In: 20 mins
• Serves: 6
• Yields: 12 tartlets

Ingredients

• 6  tablespoons  lemon curd
• 6  tablespoons  light whipped topping
• 3  teaspoons  strawberry jam, or

Directions

1. To make the mousse, place the lemon curd in a small bowl and stir until smooth. Add the whipped topping, gently folding with a rubber spatula, until just blended.
2. Spoon 1/4 tsp of the jam into each phyllo shell.
3. Top each one with 1 TBSP mousse and garnish with lemon zest.
4. Serve at once, or you can cover and refrigerate.