Mini Berry Lemon Cheesecake Tarts

I found this recipe from the Weight Watchers site.  It is SO good.  You’ll have no idea that these are “dietetic”.  At only 1 smart point each, you can treat yourself with zero guilt.  When I made these for my husband and myself, I only baked and filled 8 shells at a time, 4 for each of us.  I kept the filling in the plastic bag and was able to have these over several evenings.  What a delightful indulgence! Ingredients: Phyllo shells, mini – thawed, if frozen (30 of them) 8 oz. light cream cheese, room temperature ¼ cup Greek plain yogurt – fat free 2 Tbsp. sugar 2 tsp. lemon juice 1 tsp. lemon zest 1 tsp. vanilla extract Assorted berries for garnish Directions: Preheat oven to 350°F. Bake phyllo shells on a baking sheet for about 5 minutes, until they’re lightly toasted.  Allow to cool. In a medium bowl, whisk together softened cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla.  Make sure the mixture is completely smooth.  Spoon this mixture into a plastic zip-lock bag.  Snip off a corner and evenly pipe the mixture into the phyllo shells.  (Or you can fill using a spoon) Garnish each filled shell with a berry.  Serve immediately, or cover and refrigerate for up to 4 hours.  If you leave them filled for too long before serving, the shells will get soggy. Click here for printable recipe.