Categories: Dessert, Diet

Ingredients

• 6 tablespoons prepared lemon curd
• 6 tablespoons light whipped topping
• 3 teaspoons strawberry or seedless raspberry jam
• 12 (1 1/2 inch) frozen fully baked mini phyllo shells, thawed
• Grated lemon zest

Directions

1. To make the mousse, place the lemon curd in a small bowl and stir until smooth. Add the whipped topping, gently folding with a rubber spatula just until blended.

2. Spoon 1/4 teaspoon of the jam into each phyllo shell. Top each one with 1 tablespoon of the mousse and garnish with lemon zest. Serve at once or cover and refrigerate.

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