Mini Berries 'n' Cream Tarts
30 mini pre-baked phyllo shells
1/3 package lowfat cream cheese (1/3 cup), softened
2 tablespoons lemon curd
2 tablespoons powdered sugar, plus extra for dusting
1/2 cup heavy whipping cream
fresh assorted berries
Thaw the phyllo shells, about 30 minutes. Using an electric hand mixer, beat the cream cheese, lemon curd and powdered sugar until smooth, about 2 minutes. Add the whipping cream and beat for 2-3 more minutes, until soft peaks form.
Pipe about one tablespoon of filling into each shell; top with berries and sprinkle with powdered sugar. Chill for an hour before serving to firm the filling up a little.
