My friend Chelsea sent me a link to this recipe just the other day. I usually just print things out and add it to my "to-try" box but this sounded so good at the time I made them right away. I had to laugh though--Chelsea thought it would be insulting to me for her to recommend a recipe that wasn't 100% from scratch. WHAT? Whatever Chels. I love easy, simple recipes that taste great--so thanks for sharing!
OH, one more thing...the recipe calls these "mini tartlets," but I would disagree. They are muffin sized, which was fine, but next time I make them, I am going to try them in mini-muffin tins--they would be awesome bite-size!
Mini Lemon Lime Tartlets1 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.
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 over 12 cookie cups. Repeat with lime cream cheese mixture and remaining cookie cups.
(this step really confused me--I am not sure what they are trying to say, except to just put a scoop of the lime and a scoop of the lemon in each sugar cookie cup, which is what I did)Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peel, if desired. (or slice of strawberry or a raspberry)
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.
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