Lemon Tiny Tarts

1 package sugar free cook and serve vanilla pudding mix
1 package sugar free lemon gelatin
2 1/3 cups water
1/3 cup lemon juice
zest from 1 lemon
24 tiny phyllo tart crusts (Such as Athena)
Fat free cool whip

In a small saucepan, combine pudding mix and gelatin. Add water, lemon juice, and zest; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer or until thickened.
Remove from the heat; cool slightly. Spoon into crusts. Cover and refrigerate for 3 hours or until set. Spread with whipped topping.

Makes 24. 2 tarts per serving equals 1 point per serving.

I love lemon pie. It's my favorite. But it has a lot of calories. This is a great substitute. It tastes like lemon pie, but has way fewer calories and is portioned out in small portions which satisfy my desire for lemon pie, but are not so large and are easily managed.

Bavarian Mints

This is one of my favorite chocolate recipes. I love these at Christmas or any time of year.

1 pound milk chocolate (Hershey bars, chocolate chips, or dipping chocolate)
1 square (1 ounce) unsweetened baking chocolate
1 can (14 ounces) sweetened condensed milk
Chunk of butter the size of a walnut (about 1 1/2 TBS)
3 to 6 drops peppermint oil
1 to 2 drops of vanilla

In top of double boiler, melt milk chocolate, unsweetened chocolate, milk and butter.
Add oil of peppermint and vanilla. Pour into buttered 9 inch square pan.
Cool. Cut into 1 inch squares. May be dipped in chocolate if desired.

(You can melt the ingredients in the microwave instead of a double boiler.)

Recipes

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