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:
20mins
Serves:
Yields:
Units:

ingredients

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

directions

  • 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.
  • Spoon 1/4 tsp of the jam into each phyllo shell.
  • Top each one with 1 TBSP mousse and garnish with lemon zest.
  • Serve at once, or you can cover and refrigerate.
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RECIPE MADE WITH LOVE BY

@A la Carte
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@A la Carte
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"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."
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  1. A la Carte
    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.
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