tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, cut into pieces
24
frozen mini phyllo dough shells, thawed
1/2
cup whipped cream or non-dairy whipped topping
24
fresh raspberries
In top of double boiler, with wire whisk, beat egg yolks, sugar, lemon juice and lemon peel until blended. Stir in I Can't Believe It's Not Butter!® Spread. Cook over medium heat, stirring frequently, 10 minutes or until mixture thickens and reaches 160°F.
Turn into large bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours.
To serve, evenly fill shells with lemon curd. Garnish with whipped cream and raspberries.
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