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Publications International, Ltd., the Editors of.  "Key Lime Tarts."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/key-lime-tarts-recipe.htm>  02 December 2008.

Key Lime Tarts Photo
Key Lime Tarts
Yield: Makes 8 servings
Ingredients:
3/4
cup fat-free (skim) milk

6
tablespoons fresh lime juice

2
tablespoons cornstarch

1/2
cup cholesterol-free egg substitute

1/2
cup reduced-fat sour cream

12
packets sugar substitute or equivalent of 1/2 cup sugar

4
sheets phyllo dough*

Nonstick butter-flavored cooking spray

3/4
cup thawed frozen fat-free nondairy whipped topping

Fresh raspberries and orange peel (optional)



Preparation:
1.
Combine milk, lime juice and cornstarch in medium saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly until thickened. Remove from heat.

2.
Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitute; cover and refrigerate until cool.

3.
Preheat oven to 350°F. Spray 8 (2-1/2-inch) muffin cups with cooking spray; set aside.

4.
Place 1 sheet of phyllo dough on cutting board; lightly spray with cooking spray. Layer 3 more sheets of phyllo dough on top of first, lightly spraying each sheet with cooking spray.

5.
Cut stack of phyllo dough into 8 squares. Gently fit each stacked square into prepared muffin cups; press firmly against bottoms and sides. Bake 8 to 10 minutes or until golden brown. Carefully remove from muffin cups; cool on wire rack.

6.
Divide lime mixture evenly among phyllo cups; top with whipped topping. Garnish with fresh raspberries and lime slices, if desired.



Nutritional Information:
Serving Size: 1 tart (without garnish)
Sodium 88 mg
Protein 3 g
Fiber <1 g
Carbohydrate 13 g
Cholesterol 5 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 17 %
Calories 82
Dietary Exchange:
Starch 1


This recipe appears in: Pies & Tarts