Lemon Tarts
- 12 round vanilla cookies
- ½ lb. light cream cheese
- ½ cup honey
- 1 egg yolk
- 1/3 cup lemon juice
- ¼ cup plain yogurt
- 2 tbsp. ground almonds
- lemon rind, grated
Place 12 paper cupcake molds in a muffin pan. Place a cookie in each.
In a food processor, mix cream cheese, honey, egg yolk, lemon juice, yogurt and ground almonds’Fill each mold with mixture and place in freezer for 2 hours.
Before serving, decorate with lemon rind. [8 servings]