6 Easy Steps: Mini Lemon Cream Pies

Serves: 5
Prep: 10 minutes
Cook: 5 minutes
Chill: 1 hour


  • 1 lemon
  • 1/4 cup light/reduced-fat cream cheese
  • 1/2 cup natural light whipped topping
  • 1/4 cup fat-free vanilla Greek yogurt
  • 1 packet natural no-calorie sweetener
  • 15 frozen mini shells
  1. Add 1 teaspoon lemon zest and 1 tablespoon lemon juice into a medium bowl.
  2. Add cream cheese and stir until smooth. Add all remaining ingredients except fillo shells. Stir until smooth and uniform. Cover and refrigerate for 1 hour, or until chilled.
  3. Preheat oven to 350 degrees.
  4. Bake shells on a baking sheet until lightly browned and crispy, about 5 minutes.
  5. Just before serving, evenly distribute filling into the fillo shells.
  6. Top with any leftover lemon zest.

Tip: Not serving these right away? Store the baked fillo shells at room temp in a sealable container or bag, and refrigerate the filling in a sealed container.

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