Key Lime Tarts

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

• Ready In: 25 mins
• Serves: 8

Ingredients

• 3⁄4 cup nonfat milk
• 6  tablespoons fresh lime juice
• 2  tablespoons cornstarch
• 1⁄2 cup  cholesterol-free egg substitute
• 1⁄2 cup reduced-fat sour cream
• 1⁄2 cup sugar substitute
• 4  sheets phyllo dough
•  butter-flavored cooking spray
• 3⁄4 cup  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.