Key Lime Tartlets

Adapted from 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi (Rodale Inc., 2005)

Bottled key lime juice turns the creamy filling in these phyllo tartlets a lovely golden shade. Use a microplane grater to shred the lime zest for them and everyone will think this is the latest creation from the best pastry shop in town. Tell people they are made with soy, and they won’t believe you.

(6 servings)

• 1/2 package soft regular tofu (about 1-3/4 cups)
• 1/4 cup light cream cheese
• 2/3 cup confectioners’ sugar
• 3 tablespoons fresh or bottled key lime juice
• 2-1/2 teaspoons grated lime zest, divided
• Pinch of salt
• 4 phyllo sheets, whole wheat or regular
• 2 tablespoons unsalted butter, melted

• 1. Break the tofu into pieces and squeeze out about half the moisture. It should resemble cottage cheese. Place the tofu in a food processor, add the cream cheese and sugar, and whirl to a smooth puree. Add the lime juice, 1 1/2 teaspoons of the zest, and salt and whirl to blend.
• 2. Preheat the oven to 375°F. Lay out one sheet of the phyllo with the long side facing you. Brush it with melted butter. Top with another sheet of phyllo and brush again with butter. Repeat, ending with the fourth phyllo sheet brushed with butter. Cut the layered dough into six rectangles. Fit the dough into the cups of a six-cup muffin tin. Bake 12 minutes, or until golden brown with dark tips. Cool 2 minutes in the tin, lift out the phyllo cups, and cool completely on a wire rack. If not filling immediately, arrange the cups on a plate, cover with foil, and set aside for up to 24 hours.
• 3. To assemble, place the phyllo cups on individual dessert plates. Spoon 1/3 cup of the key lime filling into each cup, sprinkle the remaining 1 teaspoon grated lime zest over the cream, and serve.

Nutrients per serving:
Calories: 201
Fat: 9g
Carbohydrate: 26g
Protein: 7g

April 2005

Photographer: Maren Caruso

Advanced Search