2 large egg yolks
3 tbsp butter, melted
1/2 cup powdered sugar*
2 tbsp lemon juice
1 tbsp grated lemon zest
1 tbsp Splenda granulated
24 mini frozen phyllo pastry shells
24 fresh raspberries (or blueberries)
24 mint leaves for garnish, if desired
Preheat oven to 350 degrees.
Whisk the egg yolks, melted butter, powdered sugar, lemon juice, lemon peel, and Splenda together in a small bowl.
Place the frozen shells on a baking sheet. Spoon one spoonful of the filling mixture into each of the shells. Bake at 350 degrees for about 13 to 15 minutes until the centers are set.
Remove from oven and cool on the pan on a wire rack.
To serve, top each tartlet with a fresh berry and add a mint leaf, if desired.
*If your diabetes requires you to eat no sugar at all, make your own diabetic “powdered sugar” by putting 3/4 cup of Splenda granulated in a blender with 2 to 3 tablespoons of cornstarch and process until it resembles powdered sugar. I also have people tell me they use Swerve; I have not personally tried it.
1 tart = around 80 calories, a gram of protein, and 10 grams carbs made with powdered sugar as stated in recipe.