Key Lime Tarts

Key Lime Tarts

Key Lime Tarts


Makes 8 servings


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)

*Cover with damp kitchen towel to prevent dough from drying out.


  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)
Calories 82
Calories from Fat 17 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 5 mg
Carbohydrate 13 g
Fiber <1 g
Protein 3 g
Sodium 88 mg

Dietary Exchange

Starch 1

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