Estimated Times
Preparation Time: 20 mins
Cooking Time: 13 mins
Cooling Time: 2 hrs refrigerating
Servings: 2 dozen tartlets
1 pkg.
(16.5 oz.)
NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
1 can
(14 oz.)
NESTLÉ® CARNATION® Sweetened Condensed Milk
1 pkg.
(8 oz.)
1/3 less fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature
2 cups
thawed fat free, reduced fat or regular frozen whipped topping
1/4 cup
lemon juice
2 teaspoons
grated lemon peel
1/4 cup
lime juice
2 teaspoons
grated lime peel
Additional lemon and lime quarter slices, peel curls or grated peel (optional)
PREHEAT oven to 325º F. Paper-line 24 muffin cups.
CUT dough along pre-scored lines; place one piece of cookie dough in each muffin cup.
BAKE for 13 to 15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Gently fold in whipped topping. Divide mixture into two medium bowls. Stir lemon juice and lemon peel into one bowl and lime juice and lime peel into other bowl.
POUR about 3 tablespoons lemon cream cheese mixture over 12 cookie cups.
Repeat with lime cream cheese mixture and remaining cookie cups. Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peel, if desired.
TIPS:
• Using low and reduced fat cream cheese and whipped topping helps to make these treats lower in fat.
• Love lemon but not crazy about lime? Simply double the lemon juice and grated lemon peel in the recipe and leave out the lime, and make 24 lemon tartlets. Tartlets may be frozen in an airtight container for up to 2 weeks. Allow to thaw at room
temperature for 30 minutes before serving.
|
Calories: 180
|
Calories from Fat: 70
|
Total Fat: 7 g
|
|
Saturated Fat: 3 g
|
Cholesterol: 20 mg
|
Sodium: 125 mg
|
|
Carbohydrates: 24 g
|
Dietary Fiber: 0 g
|
Sugars: 17 g
|
|
Protein: 3 g
|
VIEW DETAILED NUTRITION INFORMATION
Mary C. from WEYMOUTH, MA
06/25/09
Rated:
Sweet/tart and tasty
These were the hit of our Easter Dessert table! I only made the lime since I had several other lemon desserts. I've sent many people to the site for the recipe. My daughter was ecstatic when she saw that I was making them for her Graduation party this weekend. The recipe is so easy it will probably become my new dessert to bring everywhere this summer.
Ann B. from MUSKEGON, MI
06/04/09
Rated:
Easy and Delicious
Every time I take these tarlets somewhere I'm asked for the recipe. They are easy to make and delicious.
Ann H. from Locust Grove, VA
06/03/09
Rated:
Wonderful and Easy
I made these for a graduation banquet and everyone loved them. They were easy and the recipe was easily increased to make 75. When asked for the recipe, I sent them to verybestbaking.com
Belinda H. from Homer, NY
04/24/09
Rated:
Mini Tartlets
I made these and took them to a church meeting and was immediately asked for the recipe. They were a hit. We love key lime pie so I made it using both the lemon and lime as stated in the recipe. Was so easy!
mary m. from Victoria, TX
04/16/09
Rated:
cool and Easy
This was a nice treat. The fruit zest is a must.