Very Berry Tarts

Ingredients

• 0.5 cup triple berry curd 
• 0.5 teaspoon lemon rind grated
• 1 cup vanilla yogurt low-fat
• 4.2 ounce phyllo shells mini (such as Athens)
• 0.5 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• paper towels
• spatula

Directions

1. Spoon the yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt into a bowl using a rubber spatula.
2. Combine yogurt and 1/2 teaspoon rind in a medium bowl. Gently fold in whipped topping.
3. Spoon 1 teaspoon Triple Berry Curd into each phyllo shell; top each with 2 teaspoons yogurt mixture.
4. Garnish with additional lemon rind, if desired.
5. Serve immediately.