This fresh, flaky blueberry dessert is filled with dairy goodness, utilizing cream cheese and low-fat Greek yogurt.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 30 tartlets
2 (1-ounce) packages frozen mini phyllo pastry shells
4 ounces cream cheese
3 tablespoons sugar, divided
1 (6-ounce) container honey vanilla Greek yogurt
1 teaspoon vanilla extract
1 teaspoon lemon zest
1⁄2 cup cranberry juice
1 tablespoon fresh lemon juice
1 cup blueberries
Bake pastry shells according to package directions; cool completely.
Beat cream cheese and 1 tablespoon sugar in a medium bowl with an electric mixer until creamy; add yogurt, vanilla and lemon zest, beating until smooth. Spoon mixture evenly into cooled pastry shells; refrigerate until ready to serve.
Combine juices and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; stir in blueberries. Simmer 10 minutes or until blueberries begin to pop and sauce thickens; remove from heat and let cool. To serve, spoon sauce evenly over filling in shells.