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Tangy Veal with Sweet Potato Soufflé

A delightful blend of flavors awaits you in this meal! A fresh melon salad and mini lemon lime tartlets add zest. The veal strips are simmered in mushroom sauce with hints of Dijon mustard. The sweet potato soufflé is a simple yet elegant addition. This is a great menu for entertaining.

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Lime juice and mint add refreshing flavors to this chilled Melon Salad with Tangy La Lechera Sauce.

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recipe

Ingredients:

  • 2 cups honeydew melon balls or cubes
  • 2 cups cantaloupe melon balls or cubes
  • 2 cups watermelon balls or cubes
  • 1/3 cup finely chopped fresh mint (optional)
  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1/2 cup fresh lime juice
  • 2 tablespoons lowfat milk
  • 2 tablespoons grated lime peel

Directions:

COMBINE honeydew, cantaloupe, watermelon and mint in large bowl; refrigerate for 1 hour or until chilled.

MIX sweetened condensed milk, lime juice, milk and lime peel in small bowl until combined. Serve melon salad in individual dessert bowls topped with prepared sauce.

reviews

Review This Recipe
  •  Star(s)

    Perfect

    L from

    Love this recipe. It's great on all fruit not just melon. Subbed coconut milk for the lowfat milk.

  •  Star(s)

    Excellent

    Erin T from Nova Scotia

    Very fresh and easy to make. Got rave reviews at my dinner party. Alomst like a dessert.


nutrition

Nutrition Facts

Serving Size: 6 to 8 servings

Servings Per Recipe: 0

  • Calories: 310
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 135mg (6% of DV)
  • Carbohydrates: 72g (24% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 64g
  • Protein: 8g
  • Vitamin A: 45% of DV
  • Vitamin C: 80% of DV
  • Calcium: 25% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Tender veal in a rich mushroom sauce.

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recipe

Ingredients:

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 1 tablespoon Dijon mustard
  • 2 tablespoons all-purpose flour, divided
  • 1 pound veal filet, cut into thin strips
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 4 cups sliced white mushrooms
  • 1 large onion, sliced
  • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon, dissolved in 1 cup hot water
  • 1 cup dry white wine
  • Cooked hot rice or potatoes
  • Chopped parsley

Directions:

COMBINE media crema, mustard and 1 tablespoon flour in small bowl; set aside.

COMBINE veal, remaining 1 tablespoon flour and pepper in medium bowl. Heat oil in large skillet over medium-high heat. Cook veal, stirring frequently, for 5 minutes or until browned.

ADD mushrooms and onion; cook, stirring frequently, for 5 to 8 minutes or until onion is tender. Add bouillon mixture and wine; bring to a boil. Boil for 8 minutes or until half the liquid has evaporated. Add media crema mixture; cook, stirring constantly, for 2 minutes or until sauce has thickened. Serve with rice sprinkled with chopped parsley.

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Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 5

  • Calories: 460
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 9g (44% of DV)
  • Cholesterol: 105mg (34% of DV)
  • Sodium: 1230mg (51% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 3g
  • Protein: 23g
  • Vitamin A: 0% of DV
  • Vitamin C: 6% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Sweet Potato Soufflé is an elegant and simple to make side dish and is great with ham, turkey, pork or beef main dishes.

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recipe

Ingredients:

  • 2 cans (29 oz. each) sweet potatoes, packed in light syrup, drained
  • 3/4 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 tablespoons butter or margarine, melted
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/3 cup chopped pecans

Directions:

PREHEAT oven to 350º F. Lightly grease 3-quart casserole.

PLACE sweet potatoes, evaporated milk, sugar, eggs, butter, pumpkin pie spice and salt in food processor or blender; cover. Process until smooth. Pour into prepared casserole; sprinkle with nuts.

BAKE for 40 to 45 minutes or until golden brown.

reviews

Review This Recipe
  •  Star(s)

    Move over old recipe!

    Sherri Manning from BEAUFORT, SC

    I am always trying new recipes and tweaking them to just the perfect way before I put them in my own personal recipe lists. I thought that I had a perfect sweet potato casserole recipe...before I tried this one. Superb, a must try b/c it was easier, faster, and better tasting than my previous recipe. (And I even forgot to add the butter!)

  •  Star(s)

    fancier Sweet Potatos

    Lauren HopkinsSheridan from Staten Island, NY

    This new twist on a old favorite was really nice and easy

  •  Star(s)

    Sweet Potato Souffle'

    Stephanie Roloff from Canfield, OH

    Excellent recipe and easy - also, very good for you!!!

  •  Star(s)

    Sweet Potato Souffle

    ARLENE PLATT from Warsaw,MO.

    I used fresh sweet potatoes that I first baked in the oven. I also added a litle more spice & Golden raisons. FANTASTIC !!!

  •  Star(s)

    Souffle

    Wanda Estrada from Fontana, CA

    this was the best ever. I had so much fun making this with my daughter.

  •  Star(s)

    Christmas dinner

    Barb McCammon from Osborne, KS

    I made this for our family Christmas as an alternative to the traditional sweet potatoes. If I make it again, I will definatley be adding more spices as the taste was very bland.

  •  Star(s)

    sweet potato souffle

    Martha Pierson from Miami, FL

    I find the canned sweet potatoes way tooo sweet. I bake fresh sweet potatoes wrapped in aluminum foil at 400 until a fork comes out clean (about 30 min). You can add more brown sugar for your own taste. I also add golden rasins, coconut flakes and pecans to my souffle as well as 1/4 C of kulua. Then add either pecans or marshmallows on the top.

  •  Star(s)

    Wonderful holiday side dish

    Kat Weeks from Calhoun, LA

    My sister always fixes this. It is truly a great holiday memory. Make it one of yours now. It is easy and sounds fancy.

  •  Star(s)

    Hard to believe this is sweet potatoes...

    melony hoefer from omaha, NE

    Fabulous dish, super easy and a huge hit with the family....we made with fresh sweet potatoes as we had a bumper crop this year and I may need to plant even more for next year so I can make this more often.....

  •  Star(s)

    Sweet potatoes & pecans

    P E from Elsberry, MO

    We put pecans inside the sweet potatoes mixture & on top.

  •  Star(s)

    Sweet Potatoes

    Jamie Schoeling from EDMOND, OK

    I had this at my sis-in-law's for Thanksgiving and it was to die for. She let us think it took hours to make, then she told us her secret, quick and easy recipe. I'm making this next holiday!

  •  Star(s)

    Best ever!

    Charlene Hirschberg from HIGHLAND MILLS, NY

    I got this recipe last minute from a friend this year. As I had already bought fresh sweet potatoes, I baked and scooped them for the recipe. And, since my guests were clamoring for a marshmallow-topped sweet potato dish this year, I just threw mini marshmallows on top of the pecans, and baked until browned. A HUGE hit!

  •  Star(s)

    sweet potato souffle

    GEORGE BEAVERS from WEST COLUMBIA, SC

    My aunt makes this souffle for the pass couple Thanksgiven Days I she would not give me hers so now I have it after I made it and it was gone frist of any thing else I made

  •  Star(s)

    Awesome

    Linda Easley from Moreno Valley, CA

    Made this for Thanksgiving. Everyone just loved it and wanted the recipe. So easy to make. This will replace my old recipe for Sweet Potato casserole.

  •  Star(s)

    Good

    Latisha Brantley from Ada, OK

    This is one of the best that I have tryed.

  •  Star(s)

    Sweet Potato Souffle

    Jeanne Porter from Huntertown, IN

    This was easy to make ahead of time. I refrigerated it until needed and it came out deliciously. This flavor and texture was different from my old recipe and I and my family enjoyed this version better.

  •  Star(s)

    Thanksgiving memory

    Daniel Evans from Norfolk, VA

    Best side dish this thanksgiving.

  •  Star(s)

    yummy

    Tammie Baker from Powhatan, VA

    what a wonderful sounding recipe, I can't wait to try it!

  •  Star(s)

    Easy and tasty!

    gwen from cleveland

    I tried this once for Thanksgiving and now my family loves it. I make it now for Christmas and Thanksgiving, there is never any left. Everyone enjoys. I add a bit more nuts to make it more crunchy. Love Love Love.

  •  Star(s)

    Good

    Kimberly Amos-Flowers from HOUSTON, TX

    It was good but it could have used more sugar.

  •  Star(s)

    A Big Hit!

    Nanette Stevens from GREENSBORO, NC

    I made this souffle for Thanksgiving. For the first time ever, there were no sweet potatoes left over after dinner.

  •  Star(s)

    Wonderful addition to my Thanksgiving table

    Paulette Lashley from SHENANDOAH JUNCTION, WV

    My son in law is fond of sweet potatoes, so I made this for the first time at Thanksgiving dinner. It is a keeper!! Not only my son in law, but step son and father in law really raved about this dish.

  •  Star(s)

    YumO

    Lisa Martin from Huntington, WV

    This dish is a hit for sit down dinner parties or just having friends over.

  •  Star(s)

    sweet potato souffle

    elaine hilton from LITTLE FALLS, NJ

    DELICIOUS!! Easy to make and sooo good! Everyone will love this wonderful side dish.

  •  Star(s)

    DON'T WAIT FOR THANKSGIVING

    Deb WEITZEL from BOCA RATON, FL

    THIS MAKES A DELICIOUS SIDE DISH ALL YEAR ROUND. VERY CREAMY TASTY AND EASY.

  •  Star(s)

    Terrific Side

    JENNI KOONTZ from GULF BREEZE, FL

    Since I've only tried a few recipes so far, and wanting to use fresh veggies and lower-fat items I modified this with cubed & boiled sweet potatoes and added a bit of chunk pineapple - terrific! I suggest whipping the eggs seperately and then folding in for smoother texture. We loved it and will repeat with pork tenderloin soon! Thanks!

  •  Star(s)

    Easy New Side Dish

    Debbie Ziobert from NORTH BRANCH, MN

    This is so quick and easy to make! I served it this thanksgiving for the first time and it went over great. It also looks great among all the other holiday dishes. I added extra pecan pieces for a little more crunch!

  •  Star(s)

    Fabulous!!

    Dee Nicastro from Howard Beach, NY

    I made this dish to bring to a Thanksgiving dinner and it was a huge hit!! I followed the directions exactly, except at the end, in addition to sprinkling the top with pecans, I also sprinkled some extra brown sugar!! It was really a cinch to put this recipe together, and it made a lovely presentation as well!! I cooked it all the way, then the hostess popped it in her over to keep warm and it served beautifully! It was very light and with just the right amount of sweetness! The pecans on top gave it a nice crunch that went perfectly with the smooth texture of the souffle! I am definitely making this again for Christmas dinner!

  •  Star(s)

    SOOOO Yummy!

    Lisa Rademacher from ELK RIVER, MN

    I made this today to bring to our Thanksgiving tomorrow. First of all, what an easy recipe! Secondly, it is the best sweet potato dish I have eaten! I snuck some and cooked it for myself and tomorrow I think I will forget the Turkey, stuffing, etc and just eat my sweet potato souffle. Whoever thought up this recipe is brillant!

  •  Star(s)

    Great all by it self!

    Gwen Mitchell from Greenville, NC

    This is great! I like to put brown sugar on the top with the nuts. I could eat it all by itself!

  •  Star(s)

    Very Good!!!

    Jessica Weiss from WICHITA FALLS, TX

    I really enjoyed eating this for breakfast in the morning. The texture of the souffle is fantastic and the pecans add a nice crunch to the mix! It's not overly sweet but just right. If you like sweet potatoes, you'll love this souffle!!

  •  Star(s)

    Wonderful!

    TAMMY HORNER from PORT SAINT LUCIE, FL

    I made this for the first time for Thanksgiving and everyone loved it. I did make it again and added a little bit more brown sugar to sweetin it a little more.

  •  Star(s)

    Sweet Potato Souffle

    Arlene Bozicnik from Boulder Junction, WI

    This was easy to make. I amde it the night before and then for my dinner party all I did was reheat. And everyone thought I was in the kitchen for hours little do they know!

  •  Star(s)

    Sweet Potato Souffle'

    rosemary correia from WESTPORT, MA

    My family enjoys sweet potato casserole. Ones I have made in the past usually call for molasses which are very good. What I liked best about this souffle is that it wasn't overly sweet. Instead of putting nuts on top I make a mixture of crushed vanilla wafers, brown sugar and melted butter or margarine. It comes out excellent

  •  Star(s)

    My new holiday favorite

    Gwen Boulton from Cleveland, OH

    I love sweet potatoes but my husband really doesn’t, so I’ve been searching for a recipe that we could both enjoy. After making the Soufflé' my husband was very skeptical but when he tried it he loved it!! I add more nuts because we like it crunchy it’s delicious!!!

  •  Star(s)

    good sweet potatoes

    CINDY SCHINZEL from SWARTZ CREEK, MI

    What a great way to have sweet potatoes!!! The recipe tasted like pudding. Very Smooth--it was even great reheated.

  •  Star(s)

    Delicious.....

    ELIZABETH BLOCKER from Louisville, KY

    My family is a true test and everyone loved it. And it was so easy for me to make.

  •  Star(s)

    Sweet potato souffle

    JORGE JUEZ from LAPINE, AL

    I tried this recipe at the Thanksgiving dinner, and lets just say that it was all gone. No one could believe that I made it.

  •  Star(s)

    Something Different

    Tammy Baxter from OXON HILL, MD

    This recipe was very good and easy to make. I made 2 different version. One I topped with the chopped walnuts and the other I added marshmellows and both turned out great.

  •  Star(s)

    Sweet Potato Soufflé

    Ruth Minsk-Whitehead from OCALA, FL

    Really a nice compliment to your Thanksgiving dinner or any dinner for that matter. I add a Tbsp of pure maple sugar to it and it tastes fantastic!

  •  Star(s)

    First time

    CINDY SWARTZ from NEAPOLIS, OH

    I made this for the first time at Thanksgiving. It was so good. Even the most picky eater came back for more! I am planning on making this again this weekend!

  •  Star(s)

    Sweet Success

    Lorie Ogden from LAND O LAKES, FL

    Thank you for the Sweet Potato Souffle recipe. It was a Sweet Success plus it is easy to make. Everyone loved it!!!

  •  Star(s)

    sweet potato souffle

    DIANE BENZEE from TIGER, GA

    This is easy to make and most requested dish I get at the holidays, a must. When my son is home holiday or not, it will get made sometime when he is here!

  •  Star(s)

    excellent testure and taste

    Elaine Leithiser from WETUMPKA, AL

    This recipe is worth keeping for a special occasion or for everyday. It is light and fluffy. It is not too sweet with a crunchy topping. It is just right for the finicky eater

  •  Star(s)

    Wow!!!

    Karen S from Worth, Il

    We have added this to our holiday favorites, and it is sorely missed when skipped for even one occasion! The only slight change we made: we triple the amount of chopped pecans for the recipe. They add the perfect balance for us, and keep the "top scraping" at bay!

  •  Star(s)

    This is great !!

    Linda Randles from NORTH CANTON, OH

    This is a great recipe for something different besides regular potatoes. The family loved it and there was no left overs either.

  •  Star(s)

    Even the kids liked the sweet potatoes!

    Kristine Elliott from KERSEY, CO

    I made this for christmas dinner with my family. everyone raved on how good it was. Even the kids enjoyed it!

  •  Star(s)

    Sweet Potato Souffle

    Mari from Clute, Texas

    I thought this recipe was extremely easy to make. I made it in a spring bottom pan and sprinkled the bottom with the pecans and then added the souffle. After it was baked I fliped it out of the pan into a serving plate and it came out beautifully. Everyone loved it and asked for the recipe.

  •  Star(s)

    SWEET POTATO SOUFFLE

    SUSAN ROGERS from FOUNTAIN INN, SC

    I MADE THIS FOR THE FIRST TIME FOR CHRISTMAS DINNER THIS YEAR. EVERYONE LOVED IT. I SUBSTITUTED MARSHMELLOWS FOR THE NUTS THOUGH. I WILL DEFINITELY MAKE IT AGAIN.

  •  Star(s)

    I wait all year for the Holidays, just for Sweet P

    Judith Vandagriff from ROYAL PALM BEACH, FL

    I just could not serve Holiday dinners without making a sweet potato souffle. This delicious recipe is a standard for this side dish. Easy to make, wonderful aroma while cooking and so fabulous to eat. Even my son who doesn't eat sweet potatoes anyother way, LOVES this recipe! A must on your holiday dinner table, (or covered dish get together.


nutrition

Nutrition Facts

Serving Size: 10 servings, ½ cup each

Servings Per Recipe: 0

  • Calories: 220
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 18g
  • Protein: 4g
  • Vitamin A: 170% of DV
  • Vitamin C: 15% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These cute Mini Lemon Lime Tartlets give the fresh taste of spring and are the perfect way to celebrate any occasion.

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recipe

Ingredients:

  • 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)

Directions:

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, followed by the lime cream cheese mixture, over 24 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.

reviews

Review This Recipe
  •  Star(s)

    Lemon Lime Perfection

    Jennifer Young from Somersworth, NH

    I have been looking for a summer time recipe that has 2 of my favorite flavors (Lemon & Lime) and this recipe was perfect. Very easy to make and a fantastic flavor. It's perfect for the warm day where you need something just sweet enough. Yet another winner that has been added to my family favorites.

  •  Star(s)

    tangy

    susan rogers from Acushnet, MA

    I love lemon and lime together. you don't find many recipes with the two together. It's excellent.

  •  Star(s)

    SO VERY EASY!

    Shelly English from SEMINOLE, FL

    What a wonderful treat in either the lemon or the lime... Might this not be good with orange??? Will try that soon.

  •  Star(s)

    Perfect all time treat

    NANCY CHAPMAN from Yorba Linda, CA

    This is a very tangy, light and tasty dessert. It feels light and is a perfect treat all year round.

  •  Star(s)

    Yummy

    Melanie Matta from Vernon Hills, IL

    These are great little treats. The fisrt time I made them I followed the recipe. The second time I made them, I subsituted orange juice and orange zest for the lemon and lime juice and zest. They were and orange delight!!!!

  •  Star(s)

    Lime Tartlets

    Kellie Mitchell from Oviedo, FL

    These were so easy and turned out great! I used all key lime juice--they were like mini key lime pies. They disappearted within 10 minutes of setting them out!

  •  Star(s)

    Sweet/tart and tasty

    Mary Clark from WEYMOUTH, MA

    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.

  •  Star(s)

    Easy and Delicious

    Ann Ball from MUSKEGON, MI

    Every time I take these tarlets somewhere I'm asked for the recipe. They are easy to make and delicious.

  •  Star(s)

    Wonderful and Easy

    Ann Harrell from Locust Grove, VA

    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

  •  Star(s)

    Mini Tartlets

    Belinda H from Homer, NY

    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!

  •  Star(s)

    cool and Easy

    mary mary from Victoria, TX

    This was a nice treat. The fruit zest is a must.

  •  Star(s)

    Perfect Spring Dessert

    SUSAN SUAREZ from Key Biscayne, FL

    These lemon lime tartlets are so easy to make and they are perfect after dinner. They are light with just the right hint of tartness. So delicious, everyone loved them. A perfect spring dessert.

  •  Star(s)

    Sounds good

    Pamela Rodriguez from ALBUQUERQUE, NM

    I saw this recipe and they sound AMAZING but I live in a dorm room with no place to cook/bake. Good thing is, the cafeteria here does take suggestions and those I've given them, they've made. So I printed it and will put it the suggestion box today - I've got my fingers crossed.

  •  Star(s)

    Mini Lemon Lime Tartlets

    IDA BEEK from LANDING, NJ

    Added the Lemon Lime Tartlets to our Easter dessert table this year and they were scrumptious. Sweet yet tart, light and another keeper for the next time I want to make a great dessert. They disappeared so fast I should have doubled the recipe.

  •  Star(s)

    Great Recipe

    Judy Henfey from Cibolo, TX

    I made these yesterday for our Easter dessert & they were enjoyed by all. Very easy to prepare & delicious! This would also be a good summer dessert.

  •  Star(s)

    So good! and so easy!

    Phyllis Endriukaitis from Riverside, IL

    Made them for Easter dinner - everyone just loved them - so refreshing. Made only the lemon, next time will try the lime or maybe even orange.

  •  Star(s)

    Lemon Lime Mini Tarts

    nancy mawhir from Seneca Falls, NY

    Awesome Easter dessert. Nice and light and refreshing. Made for work as a trial run and they were a big hit!

  •  Star(s)

    Fantastic

    Betty Worthington from Indianapolis, IN

    Some recipes just catch your eye, but this one actually made my mouth water. Had to try them out and they will be a fantastic Easter treat for my family and guests. " Enjoy "

  •  Star(s)

    Light and refreshing

    Mary Schwagel from

    It was like a taste of spring even though there is snow on the ground.

  •  Star(s)

    Tartlets

    Mary Egenes from Scarsdale, NY

    I made these over the holidays and brought them in to work. Everyone loved them.

  •  Star(s)

    Kids loved these

    Heather Painter from Columbia, MO

    My family loved both the flavors, this recipe was fun to make. The taste was unbelieveable.

  •  Star(s)

    Yummm

    Elizabeth Young from Winsted, MN

    What an easy recipe for a spring potluck! I'm bringing these from now on...

  •  Star(s)

    big hit

    julia miranda from Tampa, FL

    i made this for a potluck at work and everyone loved it! had to print out the recipe and pass it along.

  •  Star(s)

    A very tasty, very classy dessert

    David Ramos from COLORADO SPRINGS, CO

    This makes for a great dessert for a dinner party. I made a batch, albeit a bit larger for the party. It was like having individual key lime pies for each guest. My only variation on the recipe was I made my own cookie dough and whipped cream. Needless to say, everyone enjoyed it very much.

  •  Star(s)

    Sounds Great

    Beckie Berry from Seminole, FL

    I can't wait to make these I love these kind of treats!

  •  Star(s)

    Lemon Lime Tartlets

    Debby Scott from Warsaw, NC

    Very easy to make and very tasty. Even my son liked the flavor. Want to try it with strawberries. To dress them up a little without using lemon/lime slices I started with a dollop of whipped topping and added sprinkles. Then - had my husband bring home yellow bunny peeps. Put them on top along with sprinkles for a festive Easter look.

  •  Star(s)

    Amazing

    Cheryl S from Puyallup, WA

    My kids loved them. Instant hit in my home. Will definately make them again and again!

  •  Star(s)

    Great dessert

    Linda Williams from Mebane, NC

    Another great summer dessert. So easy to make and just the right size to finish off a meal when you want just a little something sweet.

  •  Star(s)

    Lemon/Lime Tarts

    barbara hilderson from Homestead, FL

    So little time, so much flavor. What a great dessert for spring and summer, light, airy and sweet.

  •  Star(s)

    Good

    Kathleen McCall from Brevard, NC

    Easy and good, make two batches there gone quick.

  •  Star(s)

    Terrific Tartlets

    Gaye Kruse from Lincoln, NE

    These are SO easy to make and taste awesome! Thank You for the recipe. Will make these frequently!!

  •  Star(s)

    Vegetarian Style

    Cynthia Adkins from LEXINGTON, KY

    I made these with the tofu cream cheese and the cookie dough by scratch to make it the vegetarian style and it came out awesome. No one at the office knew that it was vegetarian style.

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    perfect for my derby party!

    regina w from Amite, la

    I was looking for something with citrus to add to my dessert trays for the Kentucky Derby party. This is perfect! Thanks

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    Delicious!

    Jan Wilkins from Blytheville, AR

    Our last day of work before Spring Break, so I made these last night to bring this morning.....all gone! I did manage to get one though. We have one "reserved" coffee maker that we use for hot tea, which went perfectly with these tartlets.

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    yum

    Misty Samuelson from Lacey, WA

    cant wait to try, these look sooo good and refreshing.

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    Citrus Tartlets

    Frances Cerka from Manistee, MI

    I have made them as lemon & Lime, just lemon, just lime and orange ones. I mostly make them with fat free products. I have made them into mini ones for my dessert tree. I have always gotten rave reviews. Thank you for the recipe.

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    Great :)

    Robin Kossman from Saint Louis, MO

    My son (who won't eat anything)loved them.

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    refreshing

    Marcile Griffin from Dayton, OH

    A lucious taste of summer!!!!

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    Yum

    SHELLEY KUYERS from Zeeland, MI

    Can't wait to make these yummy looking tarts. They will surely be a hit at my house.

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    Fabulous!

    Clementine Catapano from Eldersburg, MD

    I made these in both the lime and lemon version...to save on some fat calories I used all fat-free products...they came out wonderful! I served them at a party and there were none left over...will make this recipe again!

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    Mini Lemon Lime Tartlets

    SANDY DUGAS from Buford, GA

    I plan on making these for my office St. Patricks Day party. I love lemon & lime and the color will be great for St. Patricks.

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    mini lemons

    Pat himes from Latham, NY

    A nice little treat. Easy to make.

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    Mini Lemon Lime Tartlets

    Noreen Gilbert from Burlington, MA

    These are so delicious and I like the combination of the lemon and lime. My family loved them. I plan on making them for Easter.

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    TARTLETS

    CHRISTINE CUSSATT from Mountain Top, PA

    THESE TARTS ARE EASY AND FUN TO MAKE, THEY ARE BEAUTIFUL TO TAKE ANYWHERE,EASTER , BABY SHOWER....THEY ARE SMALL IN SIZE BUT BIG IN TASTE

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    Heavenly

    Therese Niemiec from Michigan City, IN

    These look like a light, delicious spring dessert. I can't wait to try them!

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    Mini Leomon Lime Tartlets

    JOLENE BEECH from Arnold, MO

    My Son like key lime pie. So I am going to fix this for him.

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    Sounds good

    Kathie O'Laney from PICTOU COUNTY, NS

    I am going to try some tonight.

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    fresh lemons

    Joann Russell from OAKLAND, FL

    I have both lemon and lime trees in my yard and can't wait to try this recipe with fresh fruit juices.

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    Tasty treat

    ann ferraro from Watertown, MA

    A tasty little treat to make for the holidays. I made it with just the lemon and no lime juice. Very nice but baked it 5 minutes more than the recipe said and let them sit over night in the fridge.

  •  Star(s)

    Yummy, but fell apart

    TIFFANY JOE from FRISCO, TX

    These tartlets were delicious in flavor, but the cheesecake part didn't seem to solidify enough. The filling was too soft.


nutrition

Nutrition Facts

Serving Size: 2 dozen tartlets

Servings Per Recipe: 24

  • Calories: 180
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 125mg (5% of DV)
  • Carbohydrates: 24g (8% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 4% of DV
  • Calcium: 6% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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