Key Lime Tartlets
- 1/2 package soft regular tofu (about 1 3/4 C.)
- 1/4 C. light cream cheese
- 2/3 C. confectioners' sugar
- 3 Tbs. fresh or bottled key lime juice
- 2 1/2 tsp grated lime zest, divided
- Pinch of salt
- 4 phyllo sheets, whole wheat or regular
- 2 Tbs. unsalted butter, melted
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 tsp. of the zest, and salt and whirl to blend. Preheat the oven to 375 degrees. Lay out 1 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 6 rectangles. Fit the dough into the cup of a 6-cup muffin tin. Bake 12 minutes, or until golden brown with dark tips. Cool 2 minutes in the tin, lift out the phyllo cup, and cool completely on a wire rack. If not filling immediately, arrange the cup. on a plate, cover with foil, and set aside for up to 24 hours. To assemble, place the phyllo cup on individual dessert plates. Spoon 1/3 C. of the key lime filling into each cup., sprinkle the remaining 1 tsp. zest over the cream, and serve.
Yield: 6 servings.