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Lemon filo tarts
Serves: 8
Time to make: 30 mins
Hands-on time: 15 mins
Ingredients
- spray oil
- 6 sheets filo pastry
- 150g extra-light ricotta cheese
- 150g extra-light cream cheese spread
- 200g reduced-fat Greek yoghurt with honey
- 1 tablespoon lemon curd
- 1 lemon, zest and juice
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Instructions
1 Lightly spray 8 muffin tin holes with oil. Preheat oven to 190°C. Take filo sheets and fold in half. Cut in 4 even squares. Use half the sheets from each square to line a bun tin. Spray with oil. Repeat with the remaining pastry to line the muffin tin holes. Cook for 15 minutes or until lightly golden. Cool for 5 minutes before removing from tin.
2 Mix soft cheeses together with yoghurt, lemon curd, three-quarters of the lemon zest and juice of half the lemon. Chill for 10 minutes.
3 Spoon lemon mix into filo tarts. Sprinkle with the remaining zest. Decorate with mint, if preferred. Serve immediately.
HFG tip
- The tarts and filling can be made in advance. Keep the filling chilled in the fridge.
- Do not fill the tarts until serving as the filo softens quickly.
- Keep the extra lemon juice for use in a dressing.
Nutrition Info (per serve)
-
Calories 108cal
-
Kilojoules 450kJ
-
Protein 7g
-
Total fat 4g
-
–Saturated fat 2g
-
Carbohydrates 10g
-
–Sugars 4g
-
dietary fibre N/S
-
Sodium 160mg
-
Calcium 160mg
-
Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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