Lemon Light Cheesecake Puffs

"Light and lemony cheesecake filling in puff pastries that is SO easy to make, but is fancy enough for company!"
 
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Ready In:
30mins
Ingredients:
7
Yields:
12 Mini pastries
Serves:
6-12
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ingredients

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directions

  • Bake pastry cups according to directions. I used Pepperidge Farms cups, but you could use Phyllo mini cups as well.
  • Mix together cream cheese and powdered sugar until smooth.
  • Add lemon juice. I used meyer lemons.
  • Add lemon zest. I used about 1/4 tsp or so (basically what I could get off with my pitiful zester from one small meyer lemon).
  • Using a spatula, fold in the whipped topping.
  • For best flavor, refrigerate at least an hour, but better overnight.
  • When the pastry cups are done, allow to cool.
  • I split the pastry cups in half because they are pretty big and I wanted them as appetizer sized desserts, not full desserts, so if you're is 6 pastry cups and you use them as the full size cup, double the nutrition information.
  • Using a pastry bag (or in a pinch, ziploc bag) pipe the filling into the cups before serving.

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RECIPE SUBMITTED BY

I am a former fat girl who is into exercise and healthy living. I have lost over 100 pounds on Weight Watchers so all of my recipes will be "point friendly".
 
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