Lemon Light Cheesecake Puffs

Light and lemony cheesecake filling in puff pastries that is SO easy to make, but is fancy enough for company!

• Ready In: 30 mins
• Serves: 6-12
• Yields: 12 Mini pastries

Ingredients

• 1 (2ounce) package miniature phyllo cups
• 6  ounces fat free cream cheese
• 6  ounces light cream cheese
• 6  tablespoons powdered sugar
• 1  tablespoon lemon juice
•  lemon zest
• 3⁄4 cup  light whipped topping

Directions

1. Bake pastry cups according to directions. I used Pepperidge Farms cups, but you could use Phyllo mini cups as well.
2. Mix together cream cheese and powdered sugar until smooth.
3. Add lemon juice. I used meyer lemons.
4. Add lemon zest. I used about 1/4 tsp or so (basically what I could get off with my pitiful zester from one small meyer lemon).
5. Using a spatula, fold in the whipped topping.
6. For best flavor, refrigerate at least an hour, but better overnight.
7. When the pastry cups are done, allow to cool.
8. I split the pastry cups in half because they are pretty big and I wanted them as appetizer sized desserts, not full desserts, so if you're is 6 pastry cups and you use them as the full size cup, double the nutrition information.
9. Using a pastry bag (or in a pinch, ziploc bag) pipe the filling into the cups before serving.