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Blueberry Cheesecake Tarts
Made by: Joyce Fikri, St. Louis Dairy Council
2 (2.1 oz) packages frozen mini phyllo shells
4 ounces 1/3-less-fat cream cheese
3 tablespoons sugar, divided
1 (6-ounce) container vanilla Greek yogurt
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 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.
This recipe aired February 11, 2013.